The neat thing about this humus recipe is that almost everything in it comes straight out of a jar or can, making this dish a snap for impromptu entertaining. Spoon the hummus into a bowl or center on a large platter. Surround the hummus with toasted pita triangles (see recipe below), bread sticks, tortilla chips - anything that can shovel this lovely paste from bowl to mouth.
- 20 cloves of garlic
- 4 tablespoons oil
- 4 cups canned chick peas, rinsed
- 1 cup yellow or red roasted peppers, (rinse if jarred peppers)
- ½ cup tahini paste
- ½ cup lemon juice
- 1 tablespoon hot sauce
- 1 tablespoon kosher salt
- ¼ cup olive oil
Roast garlic. To do this, rinse off 30 cloves of the garlic, toss with 4 tablespoons of oil and spread the cloves on a baking sheet. Place in a 350-degree oven and roast for 15
minutes. Outfit a food processor with a cutting blade. Place the garlic in the
processor's beaker and add the chick peas, roasted peppers, tahini paste, lime juice, hot sauce and kosher salt. Turn on the processor and blend until a thick smooth paste begins to form. Slowly add the olive oil in dribs and drabs while the processor is running. (Most models have an opening you can use; read the manufacturer's
directions.) Taste carefully and adjust seasonings. You want the hummus to taste bright and tangy.
Split pita bread in half. Cut each half into triangles and arrange on a baking sheet. Drizzle or spray a little oil on the triangles and bake in a preheated 350-degree oven for about 15 minutes, or until the pita sections
begin to crisp and turn golden brown. You can, of course, gussy up these triangles in different ways while they bake. Sprinkle on some toasted cumin or curry powder, use a flavored oil or spoon on some minced roasted garlic,
top with a pinch of fresh herbs.