from mom

We do this the fast and easy way -- with a food processor and canned chick peas. Blenders also work, as do dried chick peas -- cook as any other dried beans and proceed, using a cup or so, cooked, for one can. (Please note, though, that dried chick peas are a pain, and moisture content after cooking can vary.)

• 1 can cooked (and drained) chick peas (or up to about 1 1/3 cans -- to taste)
• 1/3 C tahini (sesame seed paste -- the Greek kind tastes different than the Middle Eastern ones, but it's fine, too)
• 1/2 C lemon juice
• 1/2 t salt
• about 2 small to medium cloves garlic

First, re-blend the tahini, if necessary, with absolutely dry implements (I've been told that water will induce spoilage) -- with a food processor, just dump in the whole amount, blend, then return to the container. [Note: this is messy and needless. Just stir it with a knife or special tahini-stirring implement ~nh]

Crush the garlic on a board with the salt (this does a lot for the flavor).

Blend the tahini, lemon juice, garlic, and salt in the blender or food processor. Add the chick peas, after draining the liquid away from them, a few at a time. Process thoroughly. (You might want to save a few whole chick peas to put on the top of the hummus for decoration.)

Serve with olive oil drizzled on top, to taste, and pita (Syrian) bread for scooping. (Note: for a party, double this recipe.)

Sahtain!

-- Kay Heikkinen, 5/91