Makes 11/2 cups
Mezze (or meze or mezzeh) is a Middle Eastern style of eating that involves shared dishes or small plates that can make up an entire meal. A common food that is served as part of mezze is hummus, that garbanzo bean dip that Americans just can’t get enough of. I love this creamy and not-too-garlicky version from my book, Everyday Snack Tray. Don’t skip cooking the chickpeas in the baking soda—that’s what helps soften them, allowing the hummus to blend up silky smooth.
1 (15-ounce) can chickpeas, rinsed and drained
1⁄2 teaspoon baking soda 1⁄4 cup fresh lemon juice 1⁄3 cup tahini
1⁄4 teaspoon salt
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, finely chopped 2 tablespoons cold water Cracked pepper, optional
1 Place chickpeas in a medium saucepan, add the baking soda, and fill with water an inch above the chickpeas. Bring to a boil, then reduce heat and simmer 20 minutes until the chickpeas are very soft. Drain remaining water and rinse with cold water.
2 Transfer the chickpeas to a blender or food processor. Add the lemon juice, tahini, salt, oil, and garlic, and blend. The mixture will be very thick. Add the water a little at a time until the hummus is fully blended and creamy.
3 To serve, transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle with a little cracked pepper if you’d like. Add the hummus to your mezze platter and enjoy!