CHICKPEAS

Chickpeas are such a versatile item in the kitchen. You can eat them hot or cold, canned or dried, and they can be the main dish of the meal. You can roast chickpeas and add them to salads, use them as a substitute for croutons in soups, or turn them into a simple snack with big flakes of sea salt. And of course, you can always purée them straight from the can to create silky-smooth hummus like the following recipe.

HOW TO MAKE HUMMUS

Makes about 2 cups

15-oz. can chickpeas (roughly 2 c. drained, cooked chickpeas)

3 Tbs. extra-virgin olive oil

3 Tbs. tahini*

1½ Tbs. lemon juice (from ½ lemon), plus more to taste

1 small clove of garlic, roughly chopped

1 tsp. salt

½ tsp. finely ground black pepper

Drain the chickpeas in a strainer and rinse under cool running water. If time and patience allow, pinch the skins from each of the chickpeas; this will make your hummus smoother. Combine all ingredients in the food processor or blender....