Middle Eastern Feast: Hummus

 Today I made some foods for a friend that remind him of home. I have made hummus before and find it very easy. Some of the other items on the menu (tabbouleh, baba ghanoush, kefta kebab, and naan) were new experiences. In addition, we had baked feta with olive oil, garlic, and crushed red pepper—delicious! All of the recipes are from Cook’s Illustrated The Best International Recipe cookbook and made with just a few modifications. Our friend enjoyed the feast, and these flavors are a great addition to my menu repertoire. Here is the recipe for hummus; the others will follow in subsequent posts. Enjoy!

Hummus
1 (15-oz.) can garbanzo beans, drained and rinsed
1/4 cup tahini
1/4 cup olive oil
1/4 cup water
Juice from 1 lemon
1 garlic clove, roughly chopped
1/2 tsp. salt
Cayenne pepper to taste

1. Process all ingredients in a food processor until smooth. Transfer to a bowl; add additional salt and cayenne as needed to taste. Cover with plastic wrap, and chill for at least 30 minutes.