Easy Hummus with Tahini

[Amani]

Easy Hummus with Tahini
from "Food & Wine" magazine, May 2010

Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.

One 15-ounce can of chickpeas, drained, 1 tablespoon of the liquid reserved
1 small garlic clove, smashed
1 tablespoon fresh lemon juice
1/4 cup tahini
Extra-virgin olive oil
Pinch of sweet smoked paprika
Kosher salt
Pita chips or crudités, for serving

In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudités.

Make Ahead: The hummus can be refrigerated for up to 5 days.

Makes 1 1/2 cups.

[Amani]

Hummus Deviled Eggs
from "Food & Wine" magazine, May 2010

Hummus goes well with eggs—from egg salads to the deviled kind.

8 large eggs
1/2 cup Easy Hummus with Tahini
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
Salt and cayenne pepper
Toasted sesame seeds, for garnish

In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 12 minutes.

Drain the eggs and gently shake the pan to crack the shells. Fill the pan with cold water and shake gently. Add ice cubes and let the eggs stand until chilled.

Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully scoop the yolks into a bowl. Add the hummus, mayonnaise and lemon juice and finely mash with a fork. Season the filling with salt and cayenne. Pipe or spoon the filling into the egg white halves. Garnish with sesame seeds and serve.

Make Ahead: The filling and egg whites can be refrigerated separately overnight.

Serves 8.