A Kitchen Primer

• 1/2 cup olive oil
• 1/2 cup walnuts
• 1/4 cup (!) paprika
• 1/4 cup tomato paste
• 2 garlic cloves, peeled
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp cayenne

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This is the basic recipe, without garnish.

• 2, 15oz cans chickpeas, drained and rinsed
• 1/2 tsp baking soda
• 4 garlic cloves, peeled
• 1/3 cup lemon juice plus extra to taste
• 1/2 tsp salt
• 1 tsp ground cumin
• 1/2 cup tahini
• 2 tbsp olive oil
• 1/4 cup water

First, prepare the chickpeas:

• Cook chickpeas with baking soda in 1 to 2 quarts of water for about 20 minutes.
• Drain, then add cold water to cover by about two inches.
• Stir (with hands or slotted spoon) to loosen skins.
• Remove most of the skins however you can.  After some experimentation, I found what worked best for me was to use a slotted spoon to remove the skins, and to alternate skimming with gentle stirring.  The skins didn’t actually float on top of the water, but they sank more slowly than the beans, so by repeated stirring & skimming I was able to get most of them out.
• Drain the chickpeas when you think you’re done.  If you find there are still a lot of skins, put them back in the pan & repeat the above process.
• It’s not necessary to get 100% of the skins out, just most of them.

Prepare the garlic and lemon juice (you can start this while the chickpeas are cooking):

• crush the garlic
• stir in the lemon juice and salt
• let marinate 10 to 20 minutes
• strain out the solids & discard

Assemble the hummus:

• Combine chickpeas, garlic/lemon mixture, and cumin in a food processor
• add 1/4 cup water
• process until smooth, about 1 minute
• add tahini and olive oil and process until well blended

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