Receipe for Classic Hummus
2 cups of cooked chicks peas aka garbanzo beans
3/4 cup of Tahini
3 or more cloves of garlic
1/2 cup of lemon juice
1/3 cup of cold water (or more or less as needed)
2 tablespoons of good olive oil (other oils will not taste as good...)
1 teaspoon of salt (more of less to taste)
1/3 teaspoon of paprika or pinch of black pepper (optional)
a pinch of ground sumac (optional, and the middle eastern type not
the American type with is mildly toxic.)
First...Get yer hands on a decent food processor. Doing this much blending by hand is very labor intensive. Cheap food processors tend to perish quickly with regular hummus or chutney production. I've killed several machines before investing in a Black and Decker "Power Pro 2". Very handy device!
Insert ingredients a bit at a time then blend the heck out of everything, adding water as needed to achieve a smooth consistancy similar to sour cream dip. A hint from my grandmother, if you find your hummus is too sharp add a touch of honey.
Other spices that I've used to favor hummus are cumin ( usually a 1/2 teaspoon or more to taste) and cinnamon. Some like to add a little bit of olive oil on top when serving, this too is optional. The variations are endless, but I like to keep it traditional.
That's pretty much it. Serve with warm pita bread. Makes a nice meal with a salad of greens or in combination of other mezzes and of course is a great side dish to a main course. Have breath mints handy if you plan on playing flute afterwards!