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Beans & Barley Hummus and Pita



  • 3/4 cup dried chickpeas
  • Pinch of salt
  • 1/3 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground cumin
  • 2 to 3 tablespoons cooking liquid, or as needed
  • Olive oil for garnish
  • Paprika for garnish
  • Warmed pita bread, cut into triangles


  1. Pick over chickpeas and rinse. Place peas in a heavy-bottomed medium-size pan. Add enough water to cover by 2 inches. Add a pinch of salt and bring to a boil. Reduce heat and simmer until peas are very tender, 1 1/2 to 2 hours. While cooking, stir peas regularly and add water as needed.
  2. When soft, drain and reserve cooking liquid. Refrigerate cooking liquid and chickpeas until thoroughly cooled.
  3. When cool, put chickpeas (not liquid) in a blender or food processor along with the tahini and lemon juice and blend until smooth.
  4. Add garlic, salt, cayenne and cumin and continue to blend. Add 2 to 3 tablespoons of the cooking liquid or as needed to obtain a soft and creamy consistency.
  5. Place hummus in a shallow bowl and garnish with olive oil and sprinkle with paprika.
  6. Serve with warm pita bread triangles.

Yield: about 2 cups

Source: Beans & Barley, Milwaukee, Wisconsin

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