**Hummus Recipe NY Times: A Creamy, Classic Middle Eastern Dip with a Twist**

**Introduction**Hummus, a staple of Middle Eastern cuisine, is a creamy dip made primarily from chickpeas, tahini, lemon juice, garlic, and olive oil. Tradi……

**Introduction**

Hummus, a staple of Middle Eastern cuisine, is a creamy dip made primarily from chickpeas, tahini, lemon juice, garlic, and olive oil. Traditionally enjoyed with pita bread, hummus is a versatile and delicious spread that can satisfy both sweet and savory cravings. This NY Times hummus recipe, however, offers a twist on this classic dish, infusing it with fresh herbs and spices to create a flavorful and aromatic dip that is sure to impress. Whether you're hosting a dinner party or simply looking for a healthy and tasty snack, this NY Times hummus recipe is a must-try.

**Ingredients**

- 1 cup dried chickpeas, soaked overnight and drained

- 1/4 cup tahini (sesame paste)

- 2 cloves garlic, minced

- 1/4 cup fresh lemon juice

- 1/4 cup olive oil

- 1/4 cup fresh parsley, chopped

- 2 tablespoons fresh cilantro, chopped

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon salt, or to taste

- 1/4 teaspoon black pepper, or to taste

- 1/4 cup water, or as needed

**Instructions**

1. **Cook the Chickpeas**: Preheat your oven to 350°F (175°C). Rinse the soaked chickpeas and place them on a baking sheet. Drizzle with a little olive oil and sprinkle with salt. Roast in the oven for 45-60 minutes, or until the chickpeas are tender and slightly crispy. This step not only cooks the chickpeas but also adds a delicious smoky flavor to the hummus.

2. **Blend the Ingredients**: While the chickpeas are roasting, prepare the hummus base. In a food processor or blender, combine the tahini, minced garlic, lemon juice, and 1/4 cup of water. Blend until smooth and creamy. Add the roasted chickpeas, fresh herbs (parsley and cilantro), ground cumin, ground coriander, salt, and black pepper. Blend until well combined and the mixture is smooth.

3. **Adjust Consistency**: If the hummus is too thick, you can add more water, a little at a time, until it reaches your desired consistency. It should be creamy and spreadable, but not too runny.

4. **Finish with Olive Oil**: Once the hummus is smooth and well-blended, drizzle in the olive oil through the top of the food processor or blender. This not only adds richness and depth of flavor but also helps to emulsify the mixture, making it extra smooth.

5. **Taste and Adjust**: Taste the hummus and adjust the seasoning as needed. You may want to add more salt, lemon juice, or herbs to suit your taste.

6. **Serve and Enjoy**: Transfer the hummus to a serving bowl and garnish with additional fresh herbs and a drizzle of olive oil. Serve immediately with pita bread, vegetables, or crackers.

**Conclusion**

This NY Times hummus recipe is a delightful twist on the classic Middle Eastern dip, infusing it with fresh flavors and a smoky, roasted chickpea base. With its creamy texture and aromatic spices, this hummus is sure to become a favorite in your kitchen. Whether enjoyed as a dip with pita bread, vegetables, or as a spread on sandwiches, this hummus recipe is a versatile and delicious addition to any meal. So why not give this NY Times hummus recipe a try and impress your guests with a flavorful and authentic Middle Eastern dish? Enjoy!