Categories: Dips, Condiments, Greek 
      Yield: 4 servings 
  
      1 c  Chick peas 
      3 c  Water 
    1/3 c  Tahini 
    1/2 c  Lemon juice 
      2    Cloves garlic; crushed 
           Salt 
 
--------------------------------FOR SERVING-------------------------------- 
           Parsley; chopped 
      1 tb Olive oil 
           Paprika or cayenne pepper 
  
  1. Wash chick peas well, cover with the water and soak for 12 hours or 
  overnight. 2. Boil gently for 2 hours in the water in which they were 
  soaked, add 1 teaspoon salt and cook until very tender, about 3 hours 
  in all. Drain and reserve some of the cooking liquid and 1 tablespoon 
  of the peas. 3. Press peas through a sieve or food mill, adding about 
  2 tablespoons of the cooking liquid to separate the last of the peas 
  from the skins. 4. Slowly blend the tahini and most of the lemon 
  juice into the puree. 5. Crush garlic with 1/2 teaspoon salt in a 
  mortar and add to puree. Adjust flavour and consistency with lemon 
  juice or cooking liquid and add salt if necessary. Hummus should be 
  thick and smooth. 6. Spread in a shallow serving dish, swirling it 
  with back of a spoon. Pour olive oil in centre and garnish with 
  reserved chick peas, chopped parsley and a sprinkling of paprika or 
  cayenne pepper. Makes 3 cups. Cooking time: 3 hours Blender or food 
  processor method: Puree peas to separate skins, add to container or 
  processor bowl with remaining ingredients, holding back some lemon 
  juice and salt to adjust flavour. Blend or process until thick and 
  smooth. Note: Even if using a modern appliance the chick peas must be 
  separated from their skins for a successful hummus. 
   
  Preparation time can be shortened by removing the skins either after 
  the initial soaking, or after boiling.