Despite the fact that hummus is the most popular snack and you can buy dozens of different kinds in every supermarket, I still make my own. And every time, a different recipe, always trying for perfection.
I served a version seasoned with zatar and garnished with toasted pine nuts once for an election night get-together.
One year the guests at my annual Break-the-Fast declared that year's hummus the best they ever tasted.
But apparently last year's Break-the-Fast version topped even that!
So here is the recipe: easy to make, terrific for entertaining, for snacks, as a sandwich spread. Perfect all year, perfect for break-the-fast.
1 can chickpeas (about one pound)
1/2 cup fresh lemon juice
1/2 cup tahini
2 large cloves garlic
1 teaspoon paprika
1/2 teaspoon zatar
1/2 teaspoon salt
cayenne pepper to taste (I use 1/8 teaspoon)
chopped parsley, optional, about 2-3 tablespoons
pita bread or chips
Drain the chickpeas but reserve the liquid. Place the chickpeas, lemon juice, tahini, garlic, paprika, zatar, salt and cayenne pepper in a food processor. Process until you reach the texture you like, adding 3-4 tablespoons of the reserved chickpea liquid if you prefer it smoother and softer. Spoon into a serving bowl. Sprinkle with optional parsley and zatar. Serve with pita bread or chips.
Makes about 1-1/2 cups.