Hummus (Garbanzo/Chickpea Pâtė)

Rikki Asher
Rego Park, New York, US

I love hummus! Packaged hummus always tastes a bit sour or too sweet to me. That’s because citric acid and sugar are often used in the ingredients. This Middle Eastern homemade hummus recipe tastes better than any commercially made hummus I’ve ever had. It can be scooped onto a piece of toasted pita bread, crackers and vegetable sticks. It also works well as a sandwich spread.

In a pinch: No time (or desire) to soak and cook chickpeas? Use 4 cups of canned instead.
Rinse well and drain. Follow the rest of the recipe.