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 (1.5 lbs Meyer lemons, which is ~5 big ones -- the Meyer ones are sweeter and produce more juice; so probably 2 lbs normal lemons)
• 1/2 t salt
• 4 small to medium cloves garlic (Mom uses 2)

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 (1 package is always too little; 2 packages are too many). (Note: for a party, double this recipe.)

Sahtain!

-- Kay Heikkinen, 5/91