Hummus bi Tahini
(from The Silver Palate Cookbook)
4 cups (about 2-1/2 cans garbanzo beans), drained
½ cup tahini (sesame paste)
1/3 cup warm water
1/3 cup olive oil
Juice of 1-2 lemons
4 or more garlic cloves
1-1/2 tsp. salt
2 tsp. ground cuminseed
Freshly ground black pepper
Combine the chick peas, tahini, water, olive oil and juice
of one lemon in a food processor until smooth. Add garlic, salt, cumin and pepper to taste and process. Correct seasonings if necessary. Refrigerate.
I've heard that a secret ingredient is to add a few tablespoons of yogurt when creaming.
