Simple Hummus

While this spread is not truly Greek, it fits nicely with the menu and is a great starter to this meal. This one includes fresh cilantro instead of parsley for extra kick -- opt for parsley if you want something more traditional. You can make it a couple of days in advance and simply garnish it before setting it out with pita wedges and fresh vegetables for dipping. I also highly recommend rounding out the appetizer course by adding a bowl of mixed marinated olives to the table. These and a glass of white wine will only be made better by good conversation with good friends.
  • 1 (15.5 oz.) can chickpeas
  • 3 cloves garlic, minced
  • 2 T. tahini sauce
  • 1/4 c. packed cilantro leaves
  • 1/3 c. roasted garlic olive oil
  • Pinch kosher salt
  • Freshly ground pepper to taste

Drain the chickpeas and reserve the liquid. Place the chickpeas and garlic in a food processor. Add about half of the liquid from the chickpeas and process until smooth. Add the tahini sauce and cilantro leaves and process again until incorporated into the chickpea mixture. Add the oil and the seasonings and process to combine. Taste the hummus and add more oil or seasonings to taste. If desired, sprinkle the bowl with paprika and a drizzle of olive oil before serving.

  • Yields: about 2 cups
  • Preparation Time: about 10 minutes
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