Hummus and Crudités

Pack carrot and celery sticks in a school lunch along with this lemony hummus.

4 to 6 Servings

Recipe by Maria Helm Sinskey

Photograph by Gail Albert Halaban

September 2009

Ingredients

• 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
• 1 small garlic clove, pressed
• 6 tablespoons extra-virgin olive oil, divided
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin

Preparation

• Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD Can be made 1 week ahead. Keep chilled.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet