Makes about 1-1/2 cups / This well-known dip is a combination of chickpeas (a staple of Israeli food) and tahini, ground sesame-seed paste available at ethnic and natural foods stores. To avoid a strong raw garlic taste, gently sauté the garlic and onion in olive oil. Serve with Seasoned Pita Chips or carrot and cucumber rounds. I make my hummus extra lemony for my husband.
4 cloves garlic, sliced
1/2 small onion, chopped
2 tablespoons extra-virgin olive oil, plus 1 teaspoon
1 15-ounce can garbanzo beans, drained and liquid reserved
1/4 cup tahini (roasted or plain)
1 teaspoon low-sodium soy sauce
1 teaspoon Worcestershire sauce
Juice of 1 large lemon (or more, depending on taste)
1 teaspoon ground cumin
2 dashes hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon olive oil, for drizzling (optional)
Dash of paprika
Seasoned Pita Chips
8 pita breads
3 tablespoons olive oil
1. In a small saucepan, sauté garlic and onion in 1 teaspoon olive oil over medium heat until translucent. Transfer to a food processor and blend with remaining 2 tablespoons olive oil, garbanzos, tahini, soy sauce, Worcestershire sauce, lemon juice, cumin, hot pepper sauce, and salt. Process until smooth. Season to taste with more lemon juice and salt. If mixture seems too dry, add reserved garbanzo-bean liquid until consistency is creamy.
2. For chips, stack two or three pitas on top of each other and cut into eighths. Pull double triangles apart to form single pita triangles. Place on a baking sheet, rough side up. Using a pastry brush, brush with 3 tablespoons olive oil. Sprinkle lightly with seasoned salt. Bake in an oven at 425º until light brown, 6–8 minutes. Watch smaller pieces carefully to avoid overbrowning.
3. Transfer hummus to a small serving dish and drizzle with 1/2 teaspoon olive oil, if desired. Sprinkle with paprika. Serve on a platter, surrounded by pita chips.
PER SERVING (1/4 cup hummus, 2 chips): 237 cal, 48% fat cal, 13g fat, 2g sat fat, 0mg chol, 8g protein, 24g carb, 6g fiber, 439mg sodium