Hummus, is the essential dish on every Middle Eastern table.  The main ingredient is chickpeas, also known as garbanzo beans.  In the old country, these beans are eaten raw and green as well as cooked whole or mashed into hummus.

In the city of Akka, in Israel, there is a small restaurant hidden in the souk --market, inside the walls of the old city.  In the morning hummus and its accompaniment serving of ful --another bean dish are prepared.  It is sold to the faithful patrons who have been coming for many years.  When the --hummus runs out, the restaurant closes for the day.

When I first learned to make Hummus, I used canned chickpeas.  But, today I must tell you, good food is worth the effort, and sometimes requires planning ahead. 

HUMMUS

2 cups dried chickpeas soaked overnight in cold water

Bring the beans to a boil.  My mother-in-law tells me to add baking powder 1t.  This is supposed to move the process along and make the beans soft.  Skim the surface.  Whether you add the baking powder or not, at this point I pressure cook the beans.  Cook about 20 minutes.

Drain and cool.

In a food processor blend:

the cooked chickpeas

1-2 large cloves raw garlic

1/2t salt

1 to 1 1/2 fresh squeezed lemons

1/3 C tahini (approx.)  --sesame seed paste

The lemon juice thickens the tahini.  Add a little cold water to thin it out.  Process till smooth.

Spread on plate or in a bowl with the back of a large spoon.  Decorate with extra virgin olive oil, paprika, parsley, toasted pine nuts.  Enjoy it eaten with whole wheat pita bread.  For a different flavor, add a little cumin.  This is how it's eaten in North Africa.  The key to good Hummus is fresh ingredients.

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