T's Hummus

If there is one thing that links the entirety of the middle east, its some version of Hummus.
That is to say garlic, lemons, chickpeas (garbanzo beans) Tahini and olive oil.
The stories of hummus recipes and people driving miles to eat Hummus from their favorite restaurant, secret recipes, recipes handed down from the cooks of viziers, the urban legends and culture of hummus are legion.

The last place I bought hummus which was truly time-stopping was a small Lebanese cafe in Westwood called Sunin. It's nearly worth the trip to LA. (nearly mind, it'll take more than that to make me cross Arizona these days...) however combined with their magnificent Bastilla, (my version coming soon..., )i might be induced to make the journey.

Usually I make it in a completely improvised, ad hoc way such that i never remember a recipe.
T came up with a damn fine method which was recorded for posterity the other day, it has some really nice touches. SO here goes.

1 cup raw chickpeas soaked for a few hours or overnight.
1 juicy ripe lemon
1 juicy ripe lime
3 full tablespoons of Tahini
2 Cloves of garlic
1/4 cup extra virgin olive oil.
1/4 cup live plain yogurt
salt to taste

Drain the chickpeas and cook with 1 clove of garlic until tender but not mushy.(Dont throw away the water)
Drop the Tahini lime and lemon juice in food processor
Add a tiny bit of chickpea water if its too sticky.
Add chickpeas, cooked clove of garlic and raw garlic
Blend and add yoghurt
Dribble in 1/8 th of a cup of olive oil
Add remaining chickpea water till you get the consistency you want.

For the garnish

2 tablespoons very finely chopped sweet red and yellow peppers
juice of 1 lime
1 finely chopped thai chilly
handful of finely chopped parsley
mix together and bash up a little in pestle and mortar

Put the hummus in a wide bowl, place the garnish at the center
sprinkle with smoked paprika
cover with remaining olive oil.

It helps to have a loaf of warm fresh bread or pita bread to eat yourself into a glycemic coma.

Sahtayn ! טוב לאכול