Friday, December 1, 2006

Hummus with Grilled Flat Bread

Copyright, Mark Bittman, 1998: How to Cook Everything

2 cups drained well-cooked or canned chickpeas
1/2 cup tahini (sesame paste)
1/4 cup sesame oil or olive oil
1 small clove garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
About 1/3 cup water, or as needed
1 teaspoon olive oil, approximately

1. Place everything except water and 1 teaspoon olive oil in the container of a food processor and begin to process; add water as needed to make a smooth puree.

2. Taste and add more garlic, salt, lemon juice, or cumin as needed. Serve, drizzled with a little olive oil and sprinkled with a bit of cumin. Serve with vegetables, crackers, or pita

(My notes: Not big fans of cumin. Used about 1/2 tablespoon in recipe and sprinkled with paprika and freshly minced parsley.

To make grilled flatbread: Brush both sides of naan, thick pitas, or other flatbread with olive oil. Grill in a grill pan or outdoor grill for just a minute or two on each side, until bread has grill marks and is hot. Remove from heat, and brush again with olive oil. Sprinkle with paprika and parsley.

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