Hummous Bi'tahini

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Hummous Bi'tahini 

My "recipe" involves:
1-3 cans chickpeas, drained and rinsed, reserve some of the fluid
garlic (usually 1-2 cloves per can, optionally roasted first)
1/2 to 1 tbsp. tahini per can (stir first. I usually use Sahadi brand.)

lemon juice (1-2 tbsp. per can)

water (or reserved liquid from canned chickpeas) start with about 1/3 can full for can of chickpeas used, increase if needed to get desired texture. (Use water for a lighter flavour.)
Put into food processor in order given. Process by turning off and on repeatedly. (I think it's better if choppy. If you like it smooth, let the processor run.)

Optionally, garnish by drizzling a little olive oil on top, sprinkling lightly with chopped parsley, or by adding a small amount of roasted red bell pepper before turning the processor on and off the last time. Best garnish is za'atar, if you can find it. (a reddish spice)

Serve with pita bread if you have a good brand available, or with crackers.

1 can chickpeas (garbanzos) is enough for DH and myself. 3 cans for an easy potluck dish that travels well.


Shelly
(9/9/01)

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