Along with the big batch of baba ganoush that I whipped up the other day, I made its culinary cousin.
Hummous.


Photo courtesy of iStockphoto, Image# 6613221

I'm a bit of a hummus purist. I don't like to add all that roasted garlic/roasted red pepper/cracked olive mumbo jumbo to it. The simplicity of the chickpeas, tahini, minced garlic and lots of lemon juice is perfect as is.

Serve a bowl of baba and a bowl of hummus together with a generous pile of toasted pita bread triangles and you've got yourself an amazing appetizer!

The best hummus recipe I've ever tried is also one of the easiest.

Jane Gol's Hummus
from The New York Cookbook by Molly O'Neill

2 cups (16 ounces) canned chickpeas, or 1 cup dried chickpeas, soaked for 4 hours, rinsed and skinned (see Note below)
3 tablespoons tahini paste
1 clove garlic, minced
Juice of 2 lemons
Salt, to taste
Olive oil

Combine all of the ingredients except the olive oil in a food processor or blender. Add ½ cup water. Process to a thick purée. Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use.
Makes about 2 cups

Note: To skin chickpeas, place them in a clean dish towel and rub until the skins come off.

My note: The author has left out instructions to cook the chickpeas if using dried. After soaking the chickpeas, rinse them, cover with fresh water, bring to a boil and boil for 2½-3 hours.