Part 21 (1/2)

A HUMMUS RECIPE.

SERVES 4.

TIME: 10 MINUTES , PLUS CHILL TIME.

Hummus is to vegetarians and vegans what air is to the rest of humanity. Or at least for most of us living in New York City, this ubiquitous chickpea puree can be found at most any party, appetizer spread, tucked in a sandwich, or neatly stowed away in a little plastic container (alongside some pita and carrot sticks) for a light, portable lunch or snack at one's desk.

Serve with practically any kind of bread or crisp vegetable. We especially love it paired with Sweet Basil Pesto Tapenade (page 65) and an a.s.sortment of breads and raw vegetables, for an exquisite summertime meal. Try one of the flavor variations for something different and fun. Be sure to try some ”hummus for bagels” (just thick enough for shmearing) if you've never heard of such a combination before!

For convenience and speed, using canned chickpeas is the way to go, but for really smooth, fresh-tasting hummus, home-cooked beans can't be beat. Check out the bean-cooking guide (page 43) for directions for preparing chickpeas from dried beans.

THE secret to really creamy hummus is to make it in a blender. It takes a little more work than using a food processor does, but the results are a smoother puree that resembles the good stuff served in Middle Eastern restaurants. Usually we find it helps to add more liquid (by the tablespoon), so take frequent breaks when blending to add a little more liquid and push the hummus around with a rubber spatula each time that you do. The break also allows you to taste and adjust the lemon juice, garlic, and salt as you prepare the hummus.

2 (15-ounce) cans chickpeas, drained and rinsed

cup olive oil

cup fresh lemon juice

3 tablespoons sesame tahini

2-3 cloves garlic, crushed

cup water, more or less for desired thickness

Pinch of ground c.u.min or ground coriander (optional)

Salt and pepper

Paprika (preferably Hungarian smoked paprika, if you can find it)

PLACE half the chickpeas and olive oil in a blender or food processor. Pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini, garlic, c.u.min, and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper; add more lemon juice to taste if necessary.

Transfer to an airtight container and chill for 30 minutes before serving.

To serve: Spread into a shallow bowl, dust with paprika, and drizzle a tablespoon of olive oil on top.

Serve with pita, crackers, crostini, vegetable crudites, etc.

Variations: Fold in after pureeing to 1 cup of the following: caramelized onions or shallots, roasted garlic, roasted carrots, roasted beets, roasted red peppers.

Herbed Hummus: Add 2 to 3 tablespoons of the following: chopped fresh dill, fresh parsley.

Olive Hummus: Add cup black or green olives and pulse in after pureeing.

Hummus for Bagels HERE in NYC we love our bagels, but a longtime dilemma for vegans has been what to put on them. Sometimes tofu cream cheese is just too heavy, too fake-tasting, or just not available, so hummus has been a traditional standby. Along with a thin slice of tomato and onion, a zesty shmear of hummus is often just what a sesame or ”everything” bagel really craves.