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Mash up cooked chickpeas with toasted, ground sesame seeds, add garlic and lemon juice, and you have hummus. Mostly used as a dip for pieces of pita bread, it can be served room temperature or slightly warmed. A few decades ago, it was an exotic dish you might find in a Middle Eastern restaurant, but it now crowds supermarket shelves everywhere, the simple chickpea paste augmented with sun-dried tomatoes, sriracha, jalapenos, and, yes, even chocolate.