If you've never eaten hummus, you ought to give it a try. It's a regular in the middle east and it's great with pita bread.
My friend, Andi, just told me she made some. I asked her to forward the recipe so you could try it.
Here is my first ever hummus recipe. I hope to make some variations with eggplant, cilantro, jalapenos, and pine nuts.
3 cups cooked chickpeas, from 1 1/2 cups dried chickpeas
1/2 tsp salt
4 garlic cloves (more or less depending on how much garlic you like)
1/2 cup Tahiti (sesame seed paste)
1/2 cup lemon juice (fresh lemons, about 2)
Pinch of Olive oil, salt, and pepper
olive oil, parsley, paprika or cumin for serving
1. Soak the chickpeas overnight in water. Drain, and place chickpeas in a pot and add fresh water to cover by at least one inch, gently rub the chickpeas against each other with your hands. Bring the chickpeas to a boil with a pinch of salt, skim the surface, then lower the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
2. Drain the chickpeas, reserving their liquid.
3. Peel the 4 garlic cloves and place them in a piece of aluminum foil. Top with a little olive oil, salt, and pepper. Seal up the foil and bake in the oven at 425 for above 5 minutes, or until the garlic looks roasted.
3. Place the garlic and salt in a food processor and pulse to chop. Add the tahini and lemon juice and process until the mixture is pureed. Add the chickpeas and process until very smooth. Thin the hummus to the desired consistency with the reserved cooking liquid. Taste and adjust seasoning with lemon juice and salt.
Chill and serve with pita or veggies.
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