Hummus is an ancient Egyptian dip traditionally scooped up with heated pita bread. In America, backyarders have been known to use corn chips. Do not be tempted. This appetizer makes an excellent addition to any festive meal, high in protein and rich in history.
4 garlic cloves
1 15.5-ounce can shelled chickpeas, drained with 2 Tbsp liquid reserved (see note)
1 tsp salt
2 to 3 Tbsp freshly squeezed lemon juice
2 Tbsp tahini
Hot sauce, to taste
In a food processor, mince the garlic. Add the shelled chickpeas, reserved liquid, salt, lemon juice, tahini, and hot sauce. Puree until smooth. Season with more salt, if needed.
Note from Chef Dimitri: “To achieve really smooth, creamy hummus, you should shell the chickpeas before putting them in a food processor. In this case, we’re using canned chickpeas. To shell, simply go through the chickpeas and pinch each one to slide the outer shell off,” Chef says.
Cava Grill is Washington, DC’s most illustrious chain of restaurants for those wanted to experience the true joy of Greek and Mediterranean cooking. Here we present founding chef Dimitri Moshovitis’s own recipe for his classic dip.