Hummus

By minicoopercraig

A flavorful puree made from chickpeas and tahini (toasted sesame seed paste), hummus is a popular first course in eastern Mediterranean countries. Serve with Parmesan Pita Toasts.

Ingredients

• 1 cup (7 oz/220 g) dried chickpeas (garbanzo beans)
• Juice of 2-3 lemons
• 1/2 cup (4 oz/125 g) tahini
• 3 tablespoons extra virgin olive oil, plus extra for drizzling
• 6 cloves garlic, minced
• 1/4 teaspoon ground cumin
• Salt
• Paprika, minced fresh flat leaf parsley, black pepper, black olives, and lemon wedges for garnish

Preparation

Step 1

Pick over the chickpeas and discard any damaged chickpeas or stones. Rinse the chickpeas. Place in a bowl, add plenty of water to cover, and soak for about 3 hours.
Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
Bring to a boil, reduce heat to low and simmer, uncovered, until the skins begin to crack and the chickpeas are tender, about 45-60 minutes. Drain, reserving the cooking liquid. Set aside a few chickpeas to use as garnish.
In a food processsor fitted with the metal blade or in a blender, combine the cooked chickpeas, juice of 2 lemons, tahini, 2 tablespoons or the reserved cooking liquid, the 3 tablespoons of olive oil, garlic, cumin and 3/4 teaspoon salt. Process until a soft creamy paste forms, adding a little more cooking liquid if needed. Taste and add more lemon juice and salt as needed.
To serve, spread the hummus on a serving plate or place in a bowl. Garnish with paprika, minced parsley, pepper, olives, lemon wedges and the reserved chickpeas. Drizzle with olive oil. Serve with warmed pita bread for dipping.