Hummus - Chickpea and Tahini Spread

One of my favorite appetizers/dips is hummus, a spread made of pureed chickpeas and tahini (sesame) paste which is very popular in the Middle East, North Africa, Turkey and in Middle Eastern cuisine all over the world. The earliest known recorded recipes for hummus were found in cookbooks published in 13th century Cairo.

There are many variations on this spread, but the main ingredients are cooked, mashed chickpeas, tahini paste, olive oil, salt, lemon juice and garlic. The following is one of my go-to recipes with a few extra spices added:

Ingredients:

1 14 oz can chickpeas, drained and liquid saved
3 tbsp tahini paste
1/8 tsp crushed garlic
3/4 tsp salt
3 tbsp lime juice
1 tsp ground cumin
1/4 tsp cayenne pepper
1 scant tbsp olive oil
chopped fresh cilantro

• Place chickpeas, tahini paste, garlic, salt, lime juice, ground cumin, cayenne pepper and olive oil in a food processor. Add approximately 1/8 - 1/4 cup of the drained chickpea liquid and puree. Add more liquid as necessary to have a fairly thick puree.
• Taste for seasoning and add cayenne pepper, salt or cumin as desired.
• Pour into bowl and sprinkle with chopped cilantro leaves.

I like to serve the hummus with toasted pita triangles, peppers, cucumber, cherry tomatoes and olives.

The pottery shown in these photos is from Uzbekistan. Rishtan, a center for ceramic art in the Ferghana valley to the west of the capital, Tashkent, is known for its bright green and blue ceramics, which were in high demand among those traveling along the Silk Road from China to the Arabian Peninsula.  There are several ceramic centers in Uzbekistan, but Rishtan is believed to be the oldest, producing ceramics for over 800 years. Geometrical patterns and ornamental designs grace the surface of bowls, plates, cups, platters, and teapots. Unfortunately, lead paint is used in the production process (this was at least the case when I purchased my pieces), so I don't use them to serve any hot food or beverages.

This recipe is adapted from Silk Road Cooking by Najmieh Batmanglij.