Hummus is super easy. Tahini is the only "exotic" ingredient and you can get that at most super markets.
2 cups canned garbanzo beans, drained
1/3 cup tahini (sesame seed paste)
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
I like it more in summer, but it is a great vegetable dip too. We typically eat it with pita and have sliced cucumber, tomato, sprouts, whatever you like... I also like tatziki (greek veggie yogurt type stuff) with it. Stuff the pita with whatever you fancy.
I use the recipe in my good old Moosewood cookbook. I use the pita recipe to make my own pitas too. Everyone loves it!
I don't use canned beans, I use the organic dry chick peas from the whole foods store.
2-3 medium cloves garlic
handful of parsley
2 scallions, chopped
3 c cooked chick peas (or 2 15 1/2 oz. cans, rinsed & drained)
6 T tahini
6 T fresh lemon juice (I usually use less, add a little at a time and taste as you go)
3/4 - 1 t salt
cayenne & cumin to taste (optional)
Place garlic, parsley and scallions in food processor or blender and mince. Add chick peas, tahini, lemon juice and salt and puree to a thick paste (if you like it thinner, add a little water, or some of the water the chick peas were cooked in). Season to taste. Yields 3 1/2 cups. Serve on pita or as a dip for raw veggies.