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Hummus Plus

Categories: Lunchbox, Party Snacks, Quick to fix, Vegetarian
Type: Appetizers and Snacks

Serve this Middle Eastern chickpea dip with pita bread and olives for a delicious lunch or party snack.

Serves: serves 4


  • 3/4 cup soaked chickpeas
  • juice of 2 lemons
  • 3 tbsp tahini (sesame seed paste)
  • 2 garlic cloves, crushed
  • sea salt
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp paprika
  • pita bread, olives, and trimmed radishes, for serving

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  1. Wash the chickpeas and soak in a big bowl of water the night before, or 6-8 hours before you need them.
  2. Drain the chickpeas and put in a big pan of fresh water, bring to a boil, and simmer for about an hour, or until soft. Drain, saving the cooking water.
  3. Put in a blender or food processor with a little of their cooking liquid, gradually adding enough to make a thick paste.
  4. Add the lemon juice, tahini, and garlic. Season with salt to taste.
  5. Serve with a swirl of olive oil over the surface and a sprinkle of paprika. Cover and chill. Accompany with hot pita bread, a bowl of mixed black and green olives, and radishes complete with their leaves.
  • Serve this famous Middle Eastern chickpea dip with whole-wheat pita bread and olives. In a pinch, it can be made with chickpeas out of a can, but dried chickpeas taste much better.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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