Anonymom

When company visits in those afternoon hours between lunch and dinner, are you in a dilemma over what to serve?  Hummus, with veggies and toasted pita triangles for dipping, is a light yet satisfying snack that won’t spoil dinner.  It’s a snap to prepare in a small food processor like the Cuisinart Mini-Prep.  Moreover, it can be endlessly varied depending upon what you have on hand.  Yesterday I made it with cilantro and lime:

1-2 garlic cloves, peeled
1 scallion (cut into pieces for processor)
1 small handful cilantro leaves
1 can chickpeas/garbanzo beans (15 oz.)
3 TBSP tahini
juice of one lime (lemon can be substituted)
1/2 tsp salt
1/2 tsp cumin (optional)
1-2 TBSP olive oil (optional)

1. Place garlic, scallion and cilantro in processor and pulse until finely chopped.
2. Add chickpeas, tahini, lemon juice, salt and cumin (if using).  Process until smooth.  You may need to scrape down the sides of the bowl a few times.
3. If you prefer a smoother, creamier hummus, add 1-2 TBSP olive oil through the liquid chute as you process. 

Serve with toasted pita triangles, baby carrots, cucumber, celery, jicama, cherry tomatoes and other assorted dipping vegetables.

You can make other hummus flavors by processing these ingredents along with the garlic in the first step:

• Roasted red pepper
• Sundried tomatoes
• Black or green olives
• Artichoke hearts
• Grilled eggplant