HUMMUS

1 (15 1/2 oz.) can garbanzo beans
1/4 to 1/2 cup garbanzo juice (reserved from the can of beans)
3 Tbsp fresh lemon juice
2 to 3 cloves garlic, pressed
1/4 cup tahini* (sesame seed paste)
1/2 tsp. salt
1/2 tsp. white pepper
1 pkg. pita bread
olive oil (about. 1/4 cup) and parsley,, for garnish

Drain the garbanzo beans in a colander or sieve set over a small bowl; reserve the juices.

Using a food processor or blender, puree the beans with 1/4 cup of the garbanzo juice, the lemon juice, garlic, rahini1 salt, and pepper. If you are using a blender, you will need to puree the beans in small batches, adding enough liquid each time so the blender will be able to operate. You will probably need more than 1/4 cup garbanzo juice, but use the minimum juice you need each time, or you will end up with a runny dip. The blender will produce a smoother, finer-textured dip than the food processor; both textures are good

Taste for salt, pepper, lemon, and garlic; season to taste. Transfer the dip to a serving bowl and chill.

A COUPLE OF HOURS BEFORE SERVING:
Remove the Hummus from the refrigerator and allow it to come to room temperature. At the same time, use a pair of scissors to cut each pita bread round into 8-10 serving wedges, and wrap them in a piece of aluminum foil.

TO SERVE:
Place the pita bread into a 350 degree F oven for 5-10 minutes to warm them. Spoon olive oil over the Hummus dip to make a thin film on the top. This is the traditional way that Hummus is served in the Middle East, and the olive oil is important to the overall flavor. Decorate with a large sprig of parsley and serve with the warm bread, Eat the Hummus by scooping a pita bread triangle down through the oil into the dip; in this way, the dip and the bread will be lightly coated with the oil.

*Note: is generally available in gourmet delicatessens or specialty grocery stores. If the paste is very stiff when you open the can, set it in a pan of barely simmering water. After 10-15 minutes, stir thoroughly.

Servings: 8
Source: The Groaning Board Newsletter (1980)