Super-High-Test Hummus

[k43]

Super-High-Test Hummus

This is a real humdinger from an old Middle Eastern cookbook. The almost 1:1:1 proportions of chick peas, lemon juice and tahini are unusual, and a few timid ones will object, but the rest will eat every morsel.

2 10-1/2 oz. cans chick peas

1 large (20 oz.) can or bottle of sesame tahini

2 cups (really!) fresh lemon juice plus zests from the shells

1 large head garlic

kosher salt

freshly ground black pepper

2 tablespoons each hot and mild paprika plus more for garnish

1 tablespoon smoked paprika

1 teaspoon (at least) cayenne pepper

1/4 bunch flat parsley

1/2 bunch cilantro

2 tablespoons olive oil

1 tablespoon ground cumin for garnish

2 tablespoons green, herbaceous EVOO for garnish

a small handful of medium black and green cured Kalamata olives (the kind with the slit cut in the side) for garnish

pita wedges for serving - lightly toasted is nice but not mandatory - nearly any soft flatbread will do

1. Open the cans of chick peas, putting the liquid from one can in the bowl of a food processor with the sharp blade. Reserve the liquid from the other can.

2. Separate the garlic into cloves, lightly crush each clove with the flat of a chef's knife or the side of a cleaver and slip off the skins. Put the cloves in the food processor and puree for about 30 seconds.

3. Cut off the top 2-3" of the parsley and cilantro, put in a plastic bag and regrigerate for garnish. Lightly chop the remainder, including the stems. Put them in the food processor and puree for about 10 seconds.

4. Add the chick peas to the food processor and puree until smooth, adding lemon juice as necessary to keep a nice motion of the mixture up the outer side of the bowl, over and down the "vortex."

5. Add about 1/3 of the can or jar of the tahini. (It helps to store the bottle or can upside down to re-mix the oil and paste.) Add half the remaining lemon juice, the lemon zest, a couple of good pinches of salt, pepper, cayenne and the paprikas. Puree, adding lemon juice to produce the vortex. Continue with the 1/3, and then the final 1/3 of the tahini, adding lemon juice and, if necessary, the remaining chick pea liquid.

6. Add 2 tablespoons of olive oil, process for 15 seconds. Add more until the texture is smoother and you can taste the oil slightly. Taste for salt and add more as necessary.

7. Refrigerate overnight to develop the flavors.

8. To serve, sprinkle the top with streaks of sweet paprika and cumin, make a well in the center and pour in the EVOO, sprinkle the olives around the edges, chop the saved parsely and cilantro and sprinkle over, and serve with pita wedges.

Keywords: Beans, Hors d'oeuvre, Easy, Dip, Middle Eastern

( RG1328 )