Hummus a tune

April 3, 2008, midnight | By Sophie Schwadron, Kiera Zitelman | 16 years ago

A side with style

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.

Sophie Schwadron. Sophie Schwadron has been told her last name means "someone who talks too much" in German, which is funny, because she has also been told she's a chatterbox, which is also funny, because chatterbox is a funny word. A fan of anything made by Wham-O … More »

Kiera Zitelman. Kiera Zitelman goes by many names and Photo Booth effects. She enjoys being able to drive and representing Kensington. She likes her dog, Sophie, and her human friend of the same name. Kiera owns one-third of a hot dog toaster and one-fourth of a movie … More »

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