A Moby Dick Meal

Sunday, October 15, 2006


Makes about 4 cups

(16 appetizer servings)

Moby Dick restaurants use a pound of dried chickpeas that are soaked overnight and simmered for a few hours, but here's their recommended shortcut version. The hummus can be stored in a tightly covered container and refrigerated for up to 3 days. Serve with triangles of pita bread.

1 clove garlic

Two 15-ounce cans chickpeas,

rinsed and drained

2 tablespoons tahini (sesame paste)

1/2 cup lemon juice (bottled preferred)

1 cup olive oil (not extra-virgin)

1 teaspoon kosher salt

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