From the kitchen of Mike Albert
2 cups garbanzo beans, cooked
1 cup tahini
2 teaspoons salt
1/3 cup water
3 cloves garlic, peeled and crushed
1 teaspoon baking soda
Paprika for garnish
Parsley for garnish
Olive oil for garnish
Soak dried chick peas overnight in three times their volume of water with one teaspoon of baking soda. This will soften the skins and reduce cooking time.
1. Rinse chick peas under cold water, put them in a saucepan, cover with cold water and add 1/2 teaspoon of baking soda.
2. Bring to full boil, then simmer for about 1/2 hour or more until very, very tender. Test by mashing between your fingers. Stir occasionally, and remove excess foam from top.
3. Let peas cool before using. They should be at 50 or 65 degrees ideally for the next step.
4. In a blender or food processor, reserving a few whole peas for the garnish, process chick peas, tahini, salt and garlic cloves until very smooth and lighter in color.
5. Add lemon juice while blending, scraping sides of the processor bowl. Add water also, alternating with the lemon juice as tastes vary, so we suggest you add it gradually and decide for yourself how tangy you would like your hommos.
6. If the puree is too thick, use a little water to thin it down; the puree should be soft and creamy, but not runny.
Compliments of Lebanese Taverna, Washington Boulevard, Arlington, VA