We used to think Trader Joe’s hummus was da bomb, until we tried this recipe from Rachel Ray’s website. Now we mix up our own fresh hummus whenever we have a hankering for a dip to use with pretzel flats, pita chips, or cukes, carrots, and pea pods. This is also great on fajitas, and it keeps in the frig a couple weeks, so no need to make it when you’ve got a bunch of other stuff to chop and saute. (Note: You will need a food processor or blender to get the desired smooth consistency.) I’ve tweaked the recipe each time I’ve tried it, and those changes are reflected below. Turns out tahini (a sesame seed paste found in either with the olives, or in the ethnic food aisles) is the secret ingredient that gives hummus it’s creamy texture and slightly nutty taste.

(Hey Judy! Here’s another recipe that uses the coriander you bought to make the Savory Sweet Potato Biscuits.)

Makes 6-8 servings

1 (14.5-ounce can) garbanzo beans, rinsed and drained (also called chickpeas)
2 rounded tablespoons tahini paste
1/4 cup olive oil
1 lemon, juiced
1 clove garlic, peeled and chopped
1 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon crushed red pepper flakes
Course salt to taste

Combine all ingredients in food processor bowl and pulse until mixture is smooth and creamy. Transfer to small bowl and serve with pita chips or veggies. Or store in airtight container in frig for 2-3 weeks.