Hummus Bi Tahini (Chickpea Dip)

Jo Ann Andera, director of the Texas Folklife Festival, supplies her recipe for hummus.

1 (15 1/2 oz.) can garbanzos (chickpeas) or 1 1/2 c. cooked dried garbanzos
3-4 T. cooking liquid
1/3 c. tahini (sesame seed paste)
1/3 c. fresh lemon juice (juice of 3 medium lemons)
1 tsp. salt
1 large clove garlic
Crushed whole garbanzos
Paprika
Spearmint (optional)
Pocket bread (pita bread) soft or toasted

Jo Ann says that you can start with dried garbanzos, but most Lebanese cooks use canned beans these days. Look for tahini in Middle Eastern specialty grocery stores or health food stores.

Drain canned garbanzos, reserving 3-4 T. of liquid; set aside. Measure 1 1/2 c. garbanzos, reserving a few for garnish. Place garbanzos in blender or food processor. Stir tahini thoroughly, then add to garbanzos. Very slowly add 3 T. garbanzo liquid, blending well. Add lemon juice, mixing slowly. Add salt and garlic; mix well. (Add additional garbanzo liquid for a thinner consistency.) Pour into serving dish, and garnish with whole garbanzos, paprika, and spearmint, if desired. Serve with pocket bread. Yield: About 6 servings. 

From the September 1996 issue.

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