Hummus

Recipe Origins:
Two months after returning home from Israel I realized I had forgotten something. Sure I had all the pictures I needed, the requisite leather sandals from Jerusalem and enough Dead sea salt to keep my bathtub full for months. What I did not have was a single recipe, scribbled on the back of a gum wrapper or otherwise. Toda (thank you) to the Internet, I was able to send a quick email to my good friend and hostess Denise. Denise, thanks for sharing your recipe and introducing me to your country.

Hummus Recipe:

1 1/2 cups raw chickpeas
1-2 cloves garlic chopped
salt
1/3 cup tahini (sesame seed paste)
2 tablespoons lemon juice
1/4 teaspoon salt

1 tablespoon olive oil
paprika

1. Soak chickpeas in water overnight. (10-12 hours)

2. After soaking, rinse peas in fresh water.

3. Place rinsed peas in a saucepan and cover with water. Water level should be about 2 inches above peas.

4. Cover pot and bring to a boil. After 10 minutes, reduce heat and simmer over medium/low heat for about 1.5 hours stirring occasionally.

5. After 1.5 hours, peas will begin to lose their husks. Stir water vigorously to aid in the process. Use a slotted spoon to remove husks from water.

6. Once husks are removed, continue to boil peas until they are soft. (Add more water to the pot if necessary)

7. To test readiness smash a pea between two fingers. The consistency should be similar to a boiled potato.

8. Strain peas reserving some of the cooking water.

9. Place peas, garlic, tahini, lemon juice, olive oil and salt into a blender.

10. Blend ingredients until smooth. If mixture is too thick, add some of the cooking water until desired thickness is achieved.

11. Be sure to taste your hummus using lemon, salt and tahini to season to your personal taste

12. Serve hummus on a plate drizzled with olive oil and a sprinkling of paprika on top.