Hummus

Yes. Hummus keeps covered in the refrigerator for up to 5 days. Store it in an airtight container and drizzle the olive oil just before serving to prevent browning. It does not freeze well—ice crystals damage the silky texture.

Grainy hummus comes from warm tahini or insufficient processing. Use ice water, not room-temperature water, to keep everything cool. Process for at least 2 to 3 minutes until completely smooth, stopping to scrape the sides. If tahini is old or separated, stir it well before measuring.

Yes. Soak 1/2 cup dried chickpeas overnight, then simmer in fresh water for 1 hour until very tender, drain well, and cool to room temperature before proceeding. Canned chickpeas are more convenient and produce identical hummus.

Add ice water 1 tablespoon at a time with the processor running until you reach the right consistency. Too much water at once makes it soupy. If it becomes too thin, add 1 tablespoon tahini and process for 30 seconds to thicken it back up.

Serve as an appetizer with warm pita bread, raw vegetables (carrots, cucumbers, bell peppers), or fresh vegetables and crackers. It's also excellent as a spread on sandwiches or bowls, or as a dip for falafel.

Cover and refrigerate for up to 5 days in an airtight container. Do not freeze. Reheat gently in the microwave (30 seconds, stir) or bring to room temperature before serving—cold hummus tastes dull. Drizzle with fresh olive oil and a pinch of paprika just before serving.