Pureed chickpeas (also called garbanzo beans) mixed with sesame seed paste is known as hummus in the Middle East, where it is a very common food. This recipe adds exotic spices to the normally pale flavorings. Use this spread on sandwiches and enjoy its smoothness as a dip, along with crunchy raw vegetables.

Preparation time: 10 minutes

Cooking time: 1 minute

Yield: 2 cups

Ingredients & Directions:

1 15-ounce can chickpeas, drained

Juice of 1 lemon

4 tablespoons tahini sesame paste

1 clove garlic

1/4 teaspoon ground turmeric

1/4 teaspoon ground cardamom

1 pinch cinnamon

Salt and freshly ground black pepper to taste

1. Put the chickpeas, lemon juice, tahini, and garlic in a food processor fitted with a blade. Blend together until smooth, about 2 minutes.

2. Put the cumin, turmeric, cardamom, and cinnamon in a small skillet and warm over low heat until spices begin to darken slightly and become aromatic, about 30 seconds.

3. Add the toasted spices to the chickpea mixture. Blend for 1 minute. Season with salt and pepper and blend again briefly. Scoop into a colorful bowl and serve as a starter course, with whole-grain pita bread, radishes, scallions, watercress, and olives.