This is one of those recipes that really can’t go wrong, and it’s great to have extra on hand. It’s also nutritious, filling, and healthy. So don’t be bashful: Double the recipe and use it for sandwiches, or as a dip or spread. A sandwich of toasted whole-wheat bread and hummus with a salad is a great lunch on the ­run.

Ingredients

• One 15 1/2­-­ounce can chick peas, drained
• 1 cup tahini (sesame seed ­paste)
• 2 tablespoons plus 1/4 cup freshly squeezed lemon juice (juice of about 3 ­lemons)
• 2 or 3 garlic cloves, ­crushed
• 1/2 teaspoon ground ­cumin
• 2 tablespoons chopped fresh flat-leaf ­parsley
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 teaspoons olive ­oil, plus 1/4 cup
• 6 small pita breads, cut into ­wedges

Instructions

1. In a blender or food processor, combine the chick peas, tahini, lemon juice, garlic, cumin, 1 tablespoon of the parsley, and 6 tablespoons of cold water. Process until the mixture is smooth, adding the additional liquid until the desired consistency is achieved. Season with salt and ­pepper.

2. Transfer the hummus to a bowl and drizzle with the olive oil. Sprinkle with the remaining tablespoon of parsley and serve with warm or toasted pita ­bread.

Note: Hummus can be made a few days in advance and stored in the ­refrigerator.

Other Dip Recipes

Baba Ghanoush
Basil Mayonnaise
Cocktail Sauce
Cucumber Yogurt Sauce
Dill Mustard Sauce
Fresh Tomato Salsa
Garlic Aioli
Spicy Shrimp Salsa
Tangy Tomatillo Salsa
Yogurt and Cumin Sauce

Tip

Creating a Moroccan Mood