Everyone has their favorite recipe for hummus.  Randa Mahmud-Ulankiewicz, who appeared on Episode 46 (Al-Aqsa Mosque and the Dome of the Rock) graciously has agreed to share hers here: 

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Ingredients:

• 1 can chick peas, rinsed (leave some for decoration)

• 2-3 tablespoons tahini

• An espresso cup worth of water

• Pinch of salt

• 2 teaspoons extra virgin olive oil + 1 tsp for decoration

• Juice of 1/2 lemon

• 3 cloves garlic (at least)

• 1 tsp paprika

• Sliced radish (for decoration)

• Sprigs parsley (for decoration)

• Pita bread, quartered

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Steps:

1. Place chickpeas, tahini, water, salt, garlic and lemon juice in a blender.

2. While drizzling olive oil into the blender via the hole at the top, mix the ingredients together.  It doesn't need to be perfectly smooth; a little extra texture can be pleasant.

3. Spread onto a plate, top with paprika and reserved chick peas in a decorative way, drizzle a little olive oil, and decorate with radish and parsley

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Notes: The tahini flavor should be subtle, so start with 2 tablespoons and add a little more if you need to.  It's always easier to add than to dilute.  If you think it’s too dry, then add just a touch more water. Espresso cups are perfect for adding water; if you don't have any, consider 1/8 cup (30 ml).  Above all, rinse the chickpeas before using; the canning liquid is not good for hummus.  If you want to use dried chickpeas, soak overnight before using.

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Photo by Stu Spivack

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