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HUMMUS BI TAHINI

Time: 1 1/2 hours / Serves: 6

An appetizer which can serve as a light lunch or supper. It attracts the pallet and the eye and teases the taste buds. To enhance its subtle flavor, serve at room temperature or slightly chilled. The hummus, cooked and blended smoothly, can be frozen and kept for future use. As with baba ghanoush (see page 21), hummus bi tahini works well with warmed pita bread.

ingredients

1/2 pound dried, uncooked chickpeas or 3 cups of cooked chickpeas

6 cups cold water

4 garlic cloves

1 teaspoon salt

1 teaspoon cumin to taste (optional)

juice of 2–3 lemons

5 generous tablespoons tahini

2 tablespoons olive oil

1 teaspoon paprika (optional)

4–5 sprigs parsley

directions

For dried chickpeas: Soak the chickpeas overnight in cold water after removing any small stones or blemished chickpeas. The next day, wash the chickpeas well, rinsing them several times.

For canned chickpeas: drain and rinse.

Put chickpeas in a pot with 6 cups of cold water and bring to a boil. Lower heat and simmer for roughly 1 hour. Tilt the cover of the pot so there is a way for the steam to escape, keeping the foam under control. The chickpeas are done when a pea can be mashed easily between two fingers.

Put garlic, salt, cumin, lemon juice, chickpeas, and tahini in a blender or food processor and blend until smooth. Follow this procedure three or four times until all the ingredients have been finely blended. If more liquid is needed, add 2 tablespoons of cold water or more lemon juice, which will give the hummus a tangy taste.

Serve on a platter chilled or at room temperature. Drizzle olive oil over the top. If you wish, you can sprinkle paprika over the hummus for color. Garnish with sprigs of parsley.