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Cooked by: Chef / Ethnicity: Arab cuisine / Last Modified: 10/25/2008 / Number of Servings: 1 |
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Directions: Drain liquid from chickpeas and wash under cold water.Set aside chickpeas for garnish. Put remaining chickpeas in bowl of food processor; add water, Tahini, garlic, 1 teaspoon cumin, and 1/4 cup of olive oil.Process on high speed. Juice lemons and add lemon juice through feed tube while processing. If mixture seems too stiff (should be like a fairly stiff dip), add 1 or 2 tablespoons water while processing. Keep processing until very smooth, about 5 to 7 minutes. Divide among 4 individual shallow serving bowls, mounding in bowl with slight hollow in center. Decorate with cumin powder and Syrian pepper by alternating lines of spice into 8 spokes from center of mound. Drizzle heavily with olive oil. Sprinkle center of mound with chopped parsley and decorate with 2 or 3 chickpeas in center.
Serve with pita bread. Pita bread is torn into little pieces at the table and used to scoop up Hummus as you would a dip. Use as an accompaniment to baked chicken, Kibbeh (Lebanese Meat Loaf) or shish kabobs. | Ingredients:
2 16 oz.cans
1 Cup(s) Water
1 Cup(s) Tahini (sesame paste)
1 Teaspoon(s) Cumin powder
2 Lemons, juice of
4 cloves
1/4 Cup(s) Extra virgin olive oil
1 Teaspoon(s) Salt |
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