Hummus

If you’re making this hummus dish for a picky crowd, serve all the garnishes in different bowls and let individuals assist themselves. Great deals of toasted pita for scooping up whatever is nonnegotiable.

Active ingredients

Hummus

• 2 15.5-oz. cans chickpeas, rinsed
• 1 garlic clove, coarsely sliced
• 1/2 cup tahini
• 3 Tablespoon. fresh lemon juice
• 1 1/4 tsp. kosher salt

Lamb and Assembly

• 2 tsp. kosher salt
• 1 1/2 tsp. ground coriander
• 1 1/2 tsp. ground cumin
• 1/4 tsp. crushed red pepper flakes (optional)
• 2 Tablespoon. extra-virgin olive oil, divided, plus more for sprinkling
• 1 pound. ground lamb or beef
• 3 garlic cloves, very finely sliced, divided
• 1 pound. summertime squash and/or zucchini, cut into 3/4″ pieces
• 1/4 cup sliced parsley or cilantro

Preparation

• Process chickpeas in a food mill up until grainy clumps form, about 30 seconds. Include garlic, tahini, lemon juice, and salt and procedure till smooth. With motor running, drizzle in 1/2 cup water and procedure up until hummus is really smooth, light, and velvety. Spoon onto a big plate.