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Hummus

Traditional Hummus

3 c cooked chick peas = approx 1 lb cooked beans.

Skins weight about 1 oz per cup. If you are mashing by hand and want to go all out, try removing the skins of the cooked beans before mashing. Very yummy, very time-consuming.

In a food processor or with a potato ricer or with a mashing fork:
One lb can cooked chickpeas, drained.
2 T tahini paste.
2 T lemon juice.
1 clove garlic, crushed.
Salt and pepper to taste.
Maura prefers less tahini and lemon juice. Such as:
In a food processor:
6 c cooked beans, drained.
1.5 c bean juice
1 T tahini
1T lemon juice
garlic, salt, pepper, and cumin if desired.

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.

Mash together:

Cooked or canned chickpeas (also known as Garbanzo beans)
Enough mayonnaise to bind the beans together and to give them a tangy (but not sour) taste
Cumin, to taste
Salt and/ or pepper if needed.

Heat in a skillet. Top with grated cheese, if desired. Lettuce, taco sauce and olives are other possibilities.

NY Times:

Hummus: Truly one of the great culinary inventions.

Mix four parts well-cooked or canned chickpeas with one part tahini, along with some of its oil, in a food processor.
Add garlic, cumin or pimentó and purée, adding as much olive oil as needed.
Stir in lemon juice, salt and pepper to taste; garnish with olive oil and pimentó.

In a food processor or with a potato ricer or with a mashing fork: One lb can cooked chickpeas, drained. 2 T tahini paste. 2 T lemon juice. 1 clove garlic, crushed. Salt and pepper to taste.	Maura prefers less tahini and lemon juice. Such as: In a food processor: 6 c cooked beans, drained. 1.5 c bean juice 1 T tahini 1T lemon juice garlic, salt, pepper, and cumin if desired.
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.