Spicy Hummus

Today I present one of the staples of my kitchen – hummus. I must admit that I usually purchase this from the grocery store, although it is very easy to make. Hummus is common to the cuisines of the Middle East, though I could not find much information about its origins.

This humble spread is incredibly versatile and I eat it regularly as sandwich filling or on toast, even better with fresh or roasted vegetables. It is also great with crackers, fresh or deep-fried pita, falafel and crudités. My friends John and Andrea recently served hummus paired with cubes of feta cheese – a lovely and unusual combination that I highly recommend. And today for lunch I had a hummus and harissa sandwich - a combination suggested by my friend Sarah.

Most store-bought versions have much more oil (and calories) and less zing than this natural version. The only downside is that, without preservatives, this home-made hummus will not last beyond one week in the refrigerator. I wonder if it can be frozen?

Makes about 2 cups

Ingredients
16 ounces chickpeas, drained and rinsed (pictured above)
3 tablespoons tahini
1 lemon, juiced
3 tablespoons olive oil

1 to 2 teaspoons garlic, minced
1/2 teaspoon cayenne or to taste
1/2 teaspoon salt
1 teaspoon cumin
about 1/2 cup water
1 teaspoon paprika, for garnish
sprig of parsley, for garnish

Directions
1. Place the first seven ingredients in a food processor or blender and process until well mixed. Add water as necessary, and add more than 1/2 cup if you prefer it to be less thick.
2. Garnish with paprika and parsley and serve at room temperature.