Hummus is most commonly thought of as a dip, but it's so much more. Use it as a sandwich spread (try it with cucumbers, sprouts and sliced tomatoes on whole wheat bread) or as a sauce for grilled lamb. It's pretty great with firm white fish, such as cod.
Servings: Makes 1 1/2 cups
  • 1 can (15 to 19 ounces) garbanzo beans (chickpeas), drained, liquid reserved
  • 3 tablespoons creamy peanut butter
  • 3 tablespoons fresh lemon juice
  • Grated zest of 1 lemon
  • 1/2 teaspoon ground cumin
  • 1 clove garlic , crushed through a press
  • 1/4 cup olive oil , preferably extra-virgin olive oil
  • Salt and ground hot red pepper (cayenne),' ' to taste
  • Directions
    Combine the garbanzo beans, peanut butter, lemon juice and zest, cumin, and garlic in a food processor. With the machine running, add the oil. Add enough of the reserved bean liquid to make a smooth, fluffy purée. Season with salt and red pepper. (The hummus can be prepared up to 5 days ahead, covered and refrigerated.)


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