Hummus

I first tasted hummus when I was invited to dinner at the home of Lebanese friends. I was hooked by the taste, of course, but also by the entire presentation of the meal- lots of fresh vegetables, marinated and grilled chicken, lamb. A veritable feast, and a healthy one at that!

Here is the way I was taught to make hummus.

Soak one pound of chick peas/ce ci/garbanzo beans in fours cups of water, overnight.

Drain and add the soaked beans to 5-6 cups of boiling water. Cook until soft. Reserve several tablespoons of the cooking water.

-or-

Use (2) 15-16 oz cans of chick peas. Do not drain all of the liquid, reserve some for mixing with the ingredients.

1 – 2 large cloves of garlic, coarsely chopped.

One large lemon, halved

2 tablespoons of Tahini sauce; the very essence of hummus and can not be omitted

1/4 cup extra virgin olive oil

Salt, to taste

If you’ve used the dried chick peas: after cooking mash into a coarse pulp before the next step.

Add all of your ingredients into the blender or food processor. Squeeze the lemon halves over the mixture. Pulse to blend briefly. Add enough of the reserved liquid to create a smooth emulsion.

You may also alternate olive oil and liquid; the result should be a fluffy, smooth and spreadably thick hummus. Add more lemon or salt to taste.

Suggested accompaniments-

• Grilled chicken with garlic
• Marinated and grilled flank steak
• Tabouleh salad
• Lots of fresh, warm pita topped with olive oil and za’atar
• Sliced zucchini, carrot sticks, bell peppers, cucumber