This has always been my favorite hummus recipe. I don't like the store brand ones. The only better one that I have is from an arabic restaurant no longer here  His was FABulous to die for, but this one is next best and worth making:
Serves 6-8
Humus is a chickpea paté of Middle Eastern origins. Use the slightly spicy, rich spread for sandwiches or wraps or as a dip with pita bread and fresh firm raw veggies, such as red, orange, or yellow peppers, or celery. Canned chickpeas are fine, but if you have the time, try using the chickpeas from the Bulk department. For variety, add roasted peppers to the purée.
11/2 cups dry chickpeas (garbanzo beans)
1/4tsp. baking soda
3 cloves garlic
11/2 tsp. salt
Juice from 2 fresh lemons
3/4cup tahini
1/4cup finely minced parsley
Dash cayenne
Dash tamari
Freshly ground black pepper, to taste
1/4cup minced scallions
Soak the chickpeas with the baking soda in water to cover overnight. Drain and rinse several times. In a large pot, cover chickpeas with fresh water, bring to boil, cover and simmer 11/2 hours. Drain.
Combine all ingredients except scallions in a food processor bowl, and process until smooth. Chill thoroughly. When ready to serve, stir in scallions, reserving a few for garnish on top.
—Moosewood Cookbook, by Mollie Katzen
Edited by chupie (07/27/06 05:02 PM)
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