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Hummus in Bulk

The numbers:

3 c beans = approx 1 lb cooked beans.

1 lb dried beans = 6 c cooked beans.

1 lb dried beans = xxx c dried beans.

5 c dried beans = 12 cups soaked beans.

Hummus base for traditional and Fusion style

Dried garbanzo beans before soaking	2.5 c	5c
Bean broth and/or water	1.5 c	3 c
salt	1 t	2 t
Cumin	2 t	4 t
The large quantities on the right will probably have to be done by halves, in which case use the amounts in the left side for each half-batch.

Traditional Hummus

Maura prefers less tahini and lemon juice, 1/4 as much as traditional. The New York Times actually recommends 4 parts beans to 1 part tahini. 6-7 cups hummus base 1 T tahini 1T lemon juice garlic, pepper, and more cumin if desired.	In a food processor or with a potato ricer or with a mashing fork: One lb can (3 cups) cooked chickpeas, drained. 2 T tahini paste 2 T lemon juice. 1 clove garlic, crushed. Salt and pepper to taste.
Smooth the hummus into a bowl and swirl the top with a spoon. Drizzle with a little olive oil and sprinkle with paprika. Serve with chappati or salad vegies cut into finger-food size.

'Fusion'Hummus Spread for Chappati

Mayonnaise in the bean spread is the secret ingredient that makes this appealing to Western palates. Hellman's mayonnaise is recommended; other brands may be too sweet. Optional: grated cheese,lettuce, taco sauce and olives.

Hummus base	6-7 c	12 - 14c
Iceberg Lettuce	1/2	1/td>
Grated Cheddar Cheese	1/4 lb?	1/2 lb?
Olives	5 oz	10 oz?
Taco Sauce	1/4 c?	11/2 c?
The large quantities on the right will probably have to be done by halves, in which case use the amounts in the left side for each half-batch.