Silver Chips Online

Hummus a tune

A side with style

By Sophie Schwadron, Online Editor-in-Chief and Kiera Zitelman, Online Editor-in-Chief
April 3, 2008
There's a reason why hummus rhymes with "YUMmus." Best served as a pita bread dip, this delectable Middle Eastern staple means "chickpeas" in Arabic, after the main ingredient of the dish. Our version is a simplified side dish with an aftertaste that kicks. And cooking skills? What are those? All this recipe asks for is a food processor and an open mind.

Chips-style spicy hummus

Prep time is about ten minutes. Makes about six servings.

- food processor
- measuring cups
- teaspoons and tablespoons
- can opener
- knife
- large spoon
- small bowl

- 1 can chickpeas
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon cloves
- 1/2 teaspoon cumin seed


1. Open the can of chickpeas. Pour the chickpeas into the food processor.
2. Pour the olive oil into the food processor.
3. Cut the lemon in half and squeeze one half over a tablespoon, until you have produced a tablespoon of juice. Add to the olive oil and chickpeas.
4. Measure out all of the spices and add them to the food processor.
5. Turn on the food processor for about thirty seconds.
6. Use a spoon to put the hummus into a small bowl.
7. Enjoy! Best served on pita bread or crackers.