INGREDIENTS

INSTRUCTIONS

**keep the liquid and 1/3 cup garbanzo beans out.  For garnish: whole
parsley leaves with 1/4" of stem left on and sweet  paprika  (Hummus
should be somewhat milder than Baba Ghannouj)  Preparation: In mortar,
pound garlic with salt until reduced to a  smooth paste. Place
garlic-salt paste in food processor and add lime  or lemon juice (I
prefer lime) and tehina. Process on continuous. If  dressing coagulates
(citric acid will do that to tehina), add JUST  ENOUGH water, in a thin
stream, until dressing reliquefies to a thick  yet pourable texture
(like heavy pancake batter).  Pour the garbanzos into the food
processor bowl and process on pulse  first, then on continuous, until a
smooth and creamy, yet somewhat  grainy puree is obtained. If it's too
stiff, add a little of the  garbanzos water to soften it.  Smooth
surface of hummus and decorate by scattering the reserved  garbanzos on
the hummus and sticking the parsley stems down in a  regular pattern.
Sprinkle a little paprika between the "florets". You  may also drizzle
a little bit of extra-virgin olive oil in tiny pools  here and there on
the surface. A favorite decoration in the Middle  East is to draw a
pattern with the forefinger and pour the olive oil  in the groove thus
created. Serve with warm Arabic bread, tomato  wedges, spring onions,
oil- or brine-cured olives (green or black)  and cucumber pickles (NOT
the sweet kind. Kosher dills work well).  Hummus can also be served as
a side dish to grilled meat or chicken.  Enjoy!  Recipe by:
http://www.lombardia.com/kitchen/babaghannouj.html  Posted to
recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb  16, 1998

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