Hummus recipe:

(from Janna Gur's book - the book of new israeli food:)

ingredients (serves 8-10)
1/2 kg small dry chickpeas
1 tablespoons +1/2 teaspoon baking soda
1 cup raw tahini
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, crushed (i don't use that )
salt to taste

1. soak the chickpeas overnight in a large bowl of cold water w one
tablespoon of baking soda
2. drain and rinse chickpeas and put in large pan. add water until 2-3
cm above the chickpeas. add 1/2 teaspoon baking soda.
bring to boil. cook covered low heat 2-3 hours, until the chickpeas are
very soft. cool slightly, drain, and save some of the cooking liquid.
3. put the chickpeas in food processor, add 2/3 cup of the tahini and
process until almost smooth. if the paste is too thick, add a few
tablespoons of the cooking liquid. season with lemon, garlic, salt.
for reacher creamier version, add the remaining of the tahini and
process until the hummus is completely smooth and fluffy.

galilee style - set aside 1 cup of cooked chickpeas. puree the rest
with 1/2 cup raw tahini and seasoning. add the whole chickpeas and
mix, slightly mashing the chickpeas. the texture should remain
somewhat chunky.


------ when i make it, i don't use garlic at all. in addition, the
chickpeas turn out so soft after cooking that it's enough to just mix/mash
them with a wooden spoon - no need for food processor. (i like my
hummus chunky, 'Abu-Gosh' style). i also use more lemon than in this
recipe, and top it with good olive oil, warm whole chickpeas, and
sometimes some pine nuts.

quantities i use for 2 people (or one hungry person): soak and cook
1/2 cup dry chickpeas+1/2 spoon baking soda; mix with 1/4 cup tahini;
2-3 tablespoons cooking water; 1/2 lemon, salt& pepper. pour olive
oil+lemon juice etc on top. if you use garlic, i would suggest to mix
it into the sauce-- olive oil, lemon and garlic. yummmmmmmmm.

beteavon :)