The tasty legumes called chickpeas, garbanzo beans or ceci (depending upon the cuisine in which they are used) boast a rich, nutty character that complements many dishes. They’re the starring ingredient in hummus, a Mediterranean specialty that is spread on warm pita bread or used as a dip for crudités. To make hummus, soak and cook dried chickpeas, or opt for a quality canned product.
- 2 cups drained canned chickpeas, liquid reserved
- 2 Tbs. tahini
- 2 pealed garlic
- 3 Tbs. fresh lemon juice, plus more, to taste
- 1/2 cup Olive Oil
- 1/8 to 1/4 tsp. cayenne pepper
- Salt, to taste
- 6 pita breads
Preheat oven to 400 degrees F.
Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
Meanwhile, in the bowl of a food processor, combine the chickpeas, tahini, the 3 Tbs. lemon juice, add garlic, 1/2 cup olive oil and salt. Process until smooth, adding some of the chickpea liquid to loosen the texture. Taste and adjust the seasonings with salt and more lemon juice, if needed. Transfer the hummus to a serving bowl, cover with plastic wrap pressed directly onto the surface and refrigerate until ready to serve. Bring to room temperature before serving.