I rinse my chick peas well (if using canned chick peas)
put it in the cuisinart. Squirt lemon juice in until it nearly covers
the peas. A couple heaping tablespoons of tahini. A squirt of
Chinese sesame oil (if the oil doesnt have an obvious smell of sesame
it isnt good enough). a dash of salt, 4-5 fresh cloves of garlic. A
dribble of olive oil. I start to process and then dribble in more
olive oil until it looks smooth not lumpy.
I turn it out into a flat bowl, make a dent in the middle, sprinkle
with paprika and dribble olive oil in the middle.
I now serve hummus with sesame seed bread sticks.
Ingrid

On Tue, 24 Jul 2007 10:36:20 -0400, William Wagner
More Hummus Recipes
INGREDIENTS:
€ 1 16 oz can of chickpeas or garbanzo beans
€ 1/4 cup liquid from can of chickpeas
€ 3-5 tablespoons lemon juice (depending on taste)
€ 1 1/2 tablespoons tahini
€ 2 cloves garlic, crushed
€ 1/2 teaspoon salt
€ 2 tablespoons olive oil
PREPARATION:
Drain chickpeas and set aside liquid from can. Combine remaining
ingredients in blender or food processor. Add 1/4 cup of liquid from
chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and
smooth.


Place in serving bowl, and create a shallow well in the center of the
hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish
with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and
refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the
freezer for up to one month. Add a little olive oil if it appears to be
too dry.