1 cup dried chickpeas
(garbanzo beans) (see note)
1 cup tahini
1/2 cup lemon juice, or to taste
2 cloves garlic, or to taste
1 teaspoon salt
Freshly ground pepper
1/2 teaspoon ground cumin, or to taste
3 tablespoons extra-virgin olive oil (divided)
2 tablespoons pine nuts
Dash of paprika or sumac
2 tablespoons chopped fresh parsley or cilantro
Put raw chickpeas in bowl with cold water to cover and soak overnight.
Drain and rinse chickpeas, then place them in heavy pot with enough cold water
to cover. Bring to boil, then simmer, partially covered, about 1 hour, or until
chickpeas are soft and skin begins to separate. Add more water as needed.
Drain cooked chickpeas, reserving about 1 1/2 cups of the cooking liquid. (If
using canned chickpeas, drain and use 1 1/2 cups water.) Set aside 1/4 cup
cooked chickpeas for garnish.
In food processor fitted with steel blade, process remaining chickpeas with
tahini, lemon juice, garlic, salt, pepper to taste, cumin and at least 1/2 cup
reserved cooking liquid or water. If hummus is too thick, add more reserved
cooking liquid or water until you have a paste-like consistency.
Heat skillet and add 1 tablespoon of olive oil. Spread pine nuts in pan and
stir-fry, browning on all sides.
To serve, transfer hummus to large, flat plate, and with back of a spoon make a
slight depression in center. Drizzle remaining 2 tablespoons olive oil on top
and sprinkle reserved chickpeas, pine nuts, paprika or sumac and parsley or
cilantro over surface. Serve with cut-up raw vegetables and warm pita cut into
wedges. Makes about 4 cups.
Note: One can (15 ounces) drained chickpeas (garbanzo beans) can be substituted
for dried. You can also add cayenne pepper to the hummus. Sometimes leftover
hummus tends to thicken. If so, add some water to make it the right consistency.