Hummus is one of those things that scares people. What is it? How do you eat it? In fact, though most of the time it’s served as a dip, it actually makes a fine side dish for a summer vegetarian-style dinner. Try it with marinated vegetables, corn on the cob, and pitas or crusty bread. It’s the kind of dinner rosé was made for. And use canned chickpeas — boiling dried chickpeas is one of the least rewarding pursuits in the annals of cooking.
Serves four, takes about 15 minutes (adapted from Mark Bittman’s “How to Cook Everything”)
2 c canned chickpeas, drained
(reserve liquid)
1/2 c sesame paste (tahini)
1/4 c olive oil plus 1 teaspoon
1 garlic clove, peeled
1 Tbsp ground cumin
Juice of 1 lemon
Salt and pepper to taste
1. Put everything except one teaspoon of olive oil in a food processor and blend. You want a fine puree. Add the reserved chickpea liquid if the mixture is too thick.
2. Taste. Adjust seasonings, garlic and lemon juice if necessary. Serve in a bowl, drizzled with the remaining olive oil and sprinkled with cumin.
