Serious Eats: Recipes

Cook the Book: Complete Hummus

[Photographs: Eilon Paz]

It seems only right to begin a week of recipes from Janna Gur's The Book of New Israeli Food with hummus, the ancient chickpea dip. But there's a big difference between the plastic container supermarket stuff and the real deal.

In Israel, hummus is treated as a blank canvas for all sorts of toppings. This Complete Hummus begins with a great recipe for basic hummus—dried chickpeas soaked overnight and blended with tahini, lemon juice, and garlic—which are topped off with a pool of spicy lemon-cumin-hot pepper sauce, drizzles of olive oil and raw tahini, and a sprinkle of parsley and chopped onion, and even whole chickpeas if you'd like.

Served with fresh, warm pita, this is the kind of hummus that could easily make for a fantastic summer meal on its own. And one taste of the bright, fresh flavors and exciting textures will have you seriously reconsidering that supermarket gunk.

Reprinted with permission from The Book of New Israeli Food by Janna Gur. Copyright © 2007. Published by Schocken Books, a division of Random House, Inc. Available wherever books are sold. All Rights Reserved.

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