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1
Drain and boil the soaked chickpeas in fresh water for about 1 1/2 hours, or until they are very soft.
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2
Drain, reserving the cooking water.
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3
Blend to a puree in the food processor.
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4
Add the remaining ingredients and a little of the cooking waterenough to have a soft creamy paste.
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5
Taste and adjust the seasoning.
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6
Add more lemon juice, garlic, or salt if necessary.
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7
Pour the cream into a flat dish and serve with Arab bread or pita.
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8
Dribble 2 tablespoons extra-virgin olive oil mixed with 1 teaspoon paprika, and sprinkle on 2 tablespoons finely chopped flat-leaf parsley.
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9
Garnish with a good pinch of chili pepper and 1/2 teaspoon ground cumin, making a star design of alternating red and brown.
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10
Sprinkle with a few whole cooked chickpeas, put aside before blending.
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11
Sprinkle with ground sumac and a little chopped parsley.
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12
Soak and boil an extra 1/4 cup of chickpeas and keep them aside to reheat just before serving.
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13
Spread the hummus in a clay dish, pour the hot drained chickpeas on top, and sprinkle with olive oil, paprika, and chopped parsley.
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14
This is a delicious hot version.
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15
Pour the hummus bi tahina in a shallow baking dish.
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16
Fry 3 tablespoons pine nuts lightly in 2 tablespoons butter and pour with the melted butter over the dish.
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17
Bake for 1520 minutes in a 400F oven to heat through.
