Fine Cooking 93: Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a bit spicier.

• 15-1/2-oz. can chick peas (1-1/2 cups), rinsed and drained
• 1/4 cup extra-virgin olive oil
• 2 Tbs. fresh lemon juice; more to taste
• 1-1/2 Tbs. tahini (sesame paste)
• 2 medium cloves garlic, peeled
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• Kosher or sea salt

1. Purée the chick peas, olive oil, lemon juice, tahini, garlic, coriander, cumin, 1/2 tsp. salt, and 1/3 cup cold water in a food processor until smooth. Cover and refrigerate at least 4 hours before serving. Season to taste with more lemon juice and salt just before serving. Serve cool or at room temperature accompanied by fresh pita wedges or toasted pita chips.

• The hummus can be made a day ahead.