Hummus - The Real Thing

American hummus is a far cry from the delicious spread I enjoyed in the Old City of Jerusalem years ago. While none of us can truly duplicate the miraculous concoction of Abu Shukri (whom we will be visiting on the Food Pilgrimage), I can share with you the basic recipe. So long as you don't try to substitute too many things or add garlic we're good to go!

Ingredients:

• 1 bag (1/2 lb.) dried garbanzo beans (chick peas)
• 3 tbsp. tahini (sesame seed paste; you can find it online easily)
• 1 tsp salt + 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup water
• 1/2 tsp paprika
• 3 tbsp finally chopped flat parsley for garnish

Soak the beans in water (cover plus 3") overnight. Drain. Cook the beans in a large pot full of water with salt and pepper until very soft. Drain. Put in your Cuisinart and add the rest of the ingredients except for the parsley. Puree until very smooth. Add water if the mixture is too thick. Garnish with parsley, some paprika and, if you like, real good extra virgin olive oil (it needs to be green to be good).

Serve with pita wedges, toasted or just warm.

PS Some add tahini sauce on top of the hummus. I don't, but I love it with salads instead of dressing and as a sauce for grilled meats. Here's how to make it:

• 1/2 cup tahini (sesame seed paste)
• 1/8 cup lemon juice
• 1/4 cup water
• 1 tsp salt

Cuisinart the entire thing. If it's too thin add tahini. If it's too thick add water. It should have the consistency of salad dressing.