INGREDIENTS

INSTRUCTIONS

Wash chick peas well, cover with the water and soak for 12 hours or
overnight. 2. Boil gently for 2 hours in the water in which they were
soaked, add 1 teaspoon salt and cook until very tender, about 3 hours
in all. Drain and reserve some of the cooking liquid and 1 tablespoon
of the peas. 3. Press peas through a sieve or food mill, adding about
2 tablespoons of the cooking liquid to separate the last of the peas
from the skins. 4. Slowly blend the tahini and most of the lemon  juice
into the puree. 5. Crush garlic with 1/2 teaspoon salt in a  mortar and
add to puree. Adjust flavour and consistency with lemon  juice or
cooking liquid and add salt if necessary. Hummus should be  thick and
smooth. 6. Spread in a shallow serving dish, swirling it  with back of
a spoon. Pour olive oil in centre and garnish with  reserved chick
peas, chopped parsley and a sprinkling of paprika or  cayenne pepper.
Makes 3 cups. Cooking time: 3 hours Blender or food  processor method:
Puree peas to separate skins, add to container or  processor bowl with
remaining ingredients, holding back some lemon  juice and salt to
adjust flavour. Blend or process until thick and  smooth. Note: Even if
using a modern appliance the chick peas must be  separated from their
skins for a successful hummus.  Preparation time can be shortened by
removing the skins either after  the initial soaking, or after boiling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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