Cooked chickpeas (you can use any amount but I will give instructions for approximately
32 oz.)
Garlic cloves (2-6, depending on taste)
Tahini/sesame butter (about 1 cup)
Lemon juice (about 3/4 cup)
Salt (to taste)
Fresh chopped parsley (about 1/2 cup)
Olive oil (about 1/4 cup or less)
Water (as needed--save any cooking water)
Instructions:
Cook chickpeas until soft (or use canned).
Blend or food-process chickpeas, garlic, lemon juice, salt, and as much water as you need to get the consistency right. If your tahini is the kind that doesn't pour, you may want to blend it too. I don't recommend doing this by hand.
Put into container and chill overnight (or until cold). When cold, add parsley and olive oil. (Note: it's okay to put in parsley before chilling or even in the blender for feeding to young children or others who might choke, but don't add the oil until the hummus has chilled.)
Eat. Serve with bread, crackers, raw veggies, etc.
(posted to rec.food.veg 2/28/91)
