Hummus Recipe

Prep

Drain canned chickpeas, reserving 2 tablespoons of the liquid (aquafaba). Peel one clove of garlic.

Blend base

In a food processor, combine tahini and 1 tablespoon lemon juice. Process 30 seconds until smooth and slightly whipped; scrape down sides.

Add remaining ingredients

Add chickpeas, remaining 2 tablespoons lemon juice, olive oil, garlic clove, cumin, and 3/4 tsp salt to the processor. Pulse to combine.

Smooth texture

With the processor running, add 2 tablespoons reserved chickpea liquid (or water) through the feed tube. Process 1–2 minutes until creamy and smooth. If too thick, add up to 2 more tablespoons cold water, 1 tablespoon at a time, until desired texture is reached.

Adjust seasoning & serve

Taste and adjust salt, lemon, or cumin. Transfer to a shallow serving bowl, create a small well in the center, drizzle ~1 teaspoon olive oil, sprinkle smoked paprika and chopped parsley.

Roast the eggplant

Preheat oven to 450°F (230°C). Prick the eggplant several times with a fork and place on a foil-lined baking sheet. Roast 30–40 minutes, turning occasionally, until the skin is charred and flesh is very soft. Alternatively, char over a gas burner or grill for smokier flavor.

Cool and drain

Let the roasted eggplant cool slightly, then slice open and scoop out the flesh into a colander. Allow to drain 10 minutes to remove excess liquid, pressing gently to release seeds and moisture.

Mix the dip

Transfer eggplant flesh to a bowl. Add 2 tablespoons tahini, 1.5 tablespoons lemon juice, minced garlic, 1 tablespoon olive oil, 1/2 tsp salt and mash with a fork or pulse briefly in a food processor for a slightly smoother texture.

Finish & garnish

Adjust lemon or salt to taste. Spoon into a serving dish, drizzle a little olive oil and sprinkle smoked paprika or sumac and chopped parsley.

In a small bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/4 tsp salt and chopped parsley. Toss gently and let sit 5–10 minutes to meld flavors. Taste and adjust salt or lemon as needed.

Cook rice

In a small saucepan, heat 1 teaspoon olive oil or butter over medium. Add rinsed rice and stir 30 seconds. Add 1.25 cups water, 1/2 tsp salt and 1/4 tsp ground cumin. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender.

Fluff & finish

Remove from heat, let rest covered 5 minutes. Fluff with a fork and stir in chopped parsley.

Preheat oven to 350°F (175°C) or oven-safe skillet. Lightly brush pita with olive oil and warm in the oven on a rack or skillet 3–5 minutes until pliable and warmed through (or wrap in foil and heat 7–10 minutes). Slice into halves or wedges.

Arrange on a platter the Classic Hummus, Baba Ghanoush, Fresh Salad, and Seasoned Rice. Garnish dips as noted. Serve warm pita alongside for dipping and scooping.