Hummus is traditionally accompanied by a basket of warm pita breads. It is just as satisfying, however, when served on small plates with thick slices of cooked red potato.

Ingredients:

1 (15½-ounce) can chickpeas, rinsed and drained
3 garlic cloves, peeled
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
½ teaspoon salt
¹/8 teaspoon black pepper
1 or 2 drops hot sauce, preferably Tabasco
½ teaspoon paprika
Finely chopped fresh parsley

Directions:

Combine all ingredients except paprika and parsley in food processor and puree, adding a bit more water if hummus is too thick. Transfer hummus to serving dish; sprinkle with paprika and parsley. Serve at once or refrigerate in covered container up to 3 days.