Tammy's Recipes

A flavorful smooth thick dip or spread made from chickpeas

1 (15 ounce) can of chickpeas, drained and rinsed
1 clove of garlic (medium to large sized), minced or pressed
1/2 teaspoon salt
1/4 teaspoon coriander
3 tablespoons lemon juice
1/4 cup tahini (sesame seed paste)*
1/4 cup extra virgin olive oil
1/4 cup water
Chopped parsley, either garnish with or mixed in**

1. Blend all ingredients together in a blender or food processor until smooth.

2. Transfer hummus into a serving bowl or storage container. Cover and refrigerate for at least half an hour prior to serving. This allows the flavors to blend together.

The flavor of the hummus after refrigerating will be stronger than it first tastes so don't go crazy adding extra garlic or spices before regrigerating! However, it is a very versatile recipe and can be played around with a lot. For example, instead of coriander you can use cumin or cayenne pepper. Or a little of all three if you like your spices!

This recipe and photo were submitted by guest chef Ruth Ament.

*Tahini can usually be found in grocery stores with an international/ethnic food aisle. Try a health food store if you have trouble finding it.

**If I have to use dried parsley I mix it in but fresh parsley I use as a garnish/sprinkle over the top.

Ruth adds, "Serve hummus with crackers, pita bread or raw veggies. (Celery, carrot sticks, etc.) If I need to use up flour tortillas I like to cut them into wedges, brush with olive oil and bake in a hot oven just until they start to get crispy. They go very  nicely with hummus."