Makes: 6 to 8 servings
Time: 15 minutes with precooked chickpeas
The Middle Eastern classic has become daily fare for many Americans, whether as a dip or a sandwich spread. Make it as garlicky, lemony, or spicy as you like (try it with smoked pimentón or Aleppo or other mild Middle Eastern pepper); I love it with lots of lemon juice.
If you’re serving it as a dip, you may need to add more bean-cooking liquid, water, olive oil, or lemon juice to thin it. Recipe from How to Cook Everything.