Serves 6

For a tasty variation of traditional hummus, sprinkle toasted sesame seeds over the top; they provide a nice little crunch and a slight tahini flavor.

1 lemon

¼ bunch fresh parsley

1 cup chickpeas (or other type of white bean), cooked

½ bulb roasted garlic (see the Roasted Garlic Served on Crostini recipe for roasting instructions)

2 teaspoons extra-virgin olive oil

Fresh-cracked black pepper

Kosher salt or sea salt (optional)

• Zest and juice the lemon. Chop the parsley.

• In a blender, purée the cooked chickpeas, then add the garlic, lemon zest, and juice. Continue to purée until the mixture is thoroughly combined. Drizzle in the olive oil in a stream while continuing to purée until all the oil is incorporated and the mixture is smooth. Remove the mixture from the blender and season with salt and pepper. Adjust seasonings to taste. Before serving, sprinkle with chopped parsley.

Traditional Hummus

Traditional hummus is made with chickpeas, which are also known as “garbanzo beans,” but this appetizer can be prepared with many different beans. Hummus can be used as a dip, spread, sauce, or topping.