Lemon Hummus

[Guest guest]

Lemon Hummus

 

1 cup dried chick-peas

5 cloves garlic

2 tablespoons tahini

2 teaspoons ground cumin

1/3 cup lemon juice

1 teaspoon salt

3 tablespoons olive oil, plus some for drizzling

1 pinch of cayenne

paprika

parsley, chopped

 

Place chick-peas in a bowl, cover with water, and soak for 12 hours. Drain and

place in a saucepan and cover with water. Bring to a boil, reduce heat, and

simmer until chick-peas are very tender, about 2 hours. Add water as needed to

keep from boiling dry and remove scum that accumulates on surface. Drain,

reserving liquid. Pick through chick-peas and discard loose skins.

In a food processor combine chick-peas, garlic, tahini, cumin, lemon juice,

salt, olive oil, and cayenne and process until very smooth. While processor is

running add about 1/2 cup of the reserved liquid until mixture becomes creamy.

Adjust seasoning.

To serve, place hummus in a bowl or bowls, lightly drizzle with olive oil,

sprinkle with paprika, and garnish with chopped parsley. Serve with grilled

French bread or warm pita bread. Yields 3 cups.