This recipe originated from the Nantucket Open-House Cookbook. This recipe can be cut in half.
3 Large cloves garlic, minced
1/2 cup fresh lemon juice
1 cup sesame tahini paste
1 cup water
6 cups canned chick-peas rinsed and drained
1 1/2 tablespoons ground cumin
Salt to taste
3 Tablespoons fruity olive oil
Sweet Hungarian paprika
Place the garlic, lemon juice and tahini in a food processor and process to smooth paste.
Add the water and chick-peas and process until the mixture is very smooth, almost fluffy. Season with the cumin and salt to taste. Pour the hummus into a shallow serving dish. Drizzle the olive oil over the top and swirl lightly with the tip of a knife. Sprinkle with paprika and garnish with lemon slices around the edges with some olives and parsley sprigs. Serve with pita bread cut into strips or triangles. Makes 6 Cups