Recipe from Saffron, San Antonio
1 cup dried chick-peas (garbanzos)
5 cloves garlic
2 tablespoons tahini
2 teaspoons ground cumin
1/3 cup lemon juice (3 large lemons)
1 teaspoon salt
3 tablespoons olive oil, plus some for drizzling
1 pinch of cayenne
paprika
parsley, chopped
Place chick-peas in a bowl, cover with water, and soak for 12 hours. Drain and place in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chick-peas are very tender, about 2 hours. Add water as needed to keep from boiling dry and remove scum that accumulates on surface. Drain, reserving liquid. Pick through chick-peas and discard loose skins.
In a food processor combine chick-peas, garlic, tahini, cumin, lemon juice, salt, olive oil, and cayenne and process until very smooth. While processor is running add about 1/2 cup of the reserved liquid until mixture becomes creamy. Adjust seasoning.
To serve, place hummus in a bowl or bowls, lightly drizzle with olive oil, sprinkle with paprika, and garnish with chopped parsley. Serve with grilled French bread or warm pita bread. Yields 3 cups.
