Chickpea Cream Salad
Yes, you can get hummus and baba ghanoush at most grocery stores these days but nothing matches the flavor or texture when they are home made.
Soak chickpeas: Overnight
Cook chickpeas: 1 hour
Final preparation: 15 minutes
Total second-day time: 1-¼ hours
1 cup dried or 2 cans, drained chickpeas
½ cup lemon juice
½ cup tahini
2 tbsp. finely chopped garlic
1 tsp. salt
2 tbsp. extra virgin olive oil
2 tsp. paprika
Several sprigs parsley
Cover chickpeas with water and soak overnight. The next day, drain them and remove any loose skins. Cover with fresh water, bring to a boil and simmer until done, about an hour. Don't add salt to the water; this makes the chickpeas tough. Drain and save ½ cup of the liquid. Blend the chickpeas in a food processor, then add lemon juice, tahini, garlic and salt. For a softer consistency, add cooking water (or fresh water for canned chickpeas).
Spread onto a shallow serving dish and drizzle with olive oil. Place paprika between the palms of the hands and, rubbing hands together, dust it over the surface of the hummus. Garnish with parsley sprigs and serve at room temperature with pita bread. Hummus may be stored for several days in the refrigerator.
from Serving the Guest: A Sufi Cookbook