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Hummus Recipe
hummus at Naranj restaurant - Old City Damascus - Syria
3 cups dried chick peas (about 1 1/ 2 pounds), - soak your peas overnight in cold water with a little baking soda 3/4 cup extra virgin olive oil Salt 8 large garlic cloves, peeled 1/2 cup tahini (sesame seed paste) 1/2 cup fresh lemon juice Freshly ground black pepper to taste 1/2 teasoon sumac (or paprika) for garnish Drain the chickpeas and place in a pot of lightly salted water (just enough that they are covered with a little extra - ie not a whole pot of water). Bring the water to a boil. Remove the foam with a skimmer and continue boiling, partially covered, until tender, about 3 hours, so keep checking. Add boiling water to the pot to keep the chickpeas continuously covered. Drain and save 1 1/2 cups of the cooking water. Put the peas in cold water and rub their skins off (should come off easily now). Throw the peas into a blender and process them with 1/2 cup of olive oil and 1 cup of the reserved water until creamy. Using a mortar or some device, mash the garlic with a tablespoon of salt until it is a saucy concoction. Mix the tahini and lemon juice together, if too solid put a little water. Mix into the chickpea puree. Add salt and pepper to season. Add water as you see fit (not too much or it will be runny hummus). Add your seasonings as you like them. With everything now together smooth out the hummus in a serving platter. You want to drizzle a little olive oil into the center of your hummus and maybe decorate around the oil with whole chickpeas (save a few whole ones to garnish your hummus). Whole olives also make a nice garnish. Cut pita bread into small triangle shaped scooping breads & serve!
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