hummus
5 garlic cloves
1/2 teaspoon salt
one can garbanzo beans, drained (keep liquid from beans)
1/3 cup well stirred tahini
1 1/2 lemons, juiced
1/4 cup olive oil, or to taste
1 cup yogurt (drain overnight until cheese-consistency is met. you will not end up with 1 cup, more like 1/2 cup yogurt cheese.)
1 tablespoon pine nuts, toasted lightly
1 tablespoon cumin
pan roast 4 of the garlic cloves and pine nuts until warm and soft (garlic) and toasty brown (pine nuts).
on a cutting board mince and mash the roasted garlic and non-roasted garlic to a paste with the salt. in a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, the olive oil, scraping down the sides, until the hummus is smooth. add salt to taste. add liquid from beans, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. the hummus may be made 3 days in advance and kept covered and chilled. divide the hummus between shallow serving dishes and smooth the tops. serve the hummus with the pita at room temperature.
makes about 1 cup.
gourmet
october 1988
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