Hummus

Source: Teta's Cookbook: A Selection Of My Grandma's Recipes by Marguerite Dabaie

Ingredients

• 3 cups dry chickpeas, soaked overnight
• 1/2 c extra virgin olive oil + a drizzle for garnish
• Juice from 2 lemons
• 3 Tbs tahini
• 2 garlic cloves, crushed
• Salt to taste<
• 1 tsp paprika, for garnish

Method

1. Cook chickpeas. (Rinse the chickpeas and place in a pot. Fill with enough water to cover by at least 1 inch. Bring to a boil, then simmer over a medium heat until the beans are very soft (1 1/2 - 2 hours).
2. Drain the beans, reserving some of the water. Transfer to a blender and blend until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed—make sure hummus has a creamy consistency. Blend in lemon juice, tahini, garlic, and salt.
3. Serve on a flat plate garnished with a dribble of oive oil and a dusting of paprika. Serve with warm pita bread for dipping.

Matt's Notes

I don't use quite as many beans: more like 3c cooked, or 2 15oz cans, rather than 3c dry. I use maybe one (or 2 if small) extra garlic clove. I use the food processor instead of the blender and I process it for a long time. Yields approximately 1 qt.