This recipe makes a great appetizer or anytime snack. In fact, it’s a fantastic dish to take to a block party – it’s always a hit. Serve with pita wedges, crackers or crudités.
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
Extra-virgin olive oil
1 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
2 cloves garlic, crushed
½ lemon, juiced
Pita breads, grilled and cut into wedges for dipping
Combine beans, tahini, oil (as needed to make a smooth, creamy consistency), pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges
P.S. Come back tomorrow for my herb oil-grilled flatbread recipe. Perfect with this spicy hummus.