Hummus

from http://savoringtimeinthekitchen.blogspot.com/

1-1/2 cups uncooked chickpeas (about ½ pound)

1/3 cup Tahini paste (start with less and keep tasting!)

8 cloves garlic, roasted

1/4-1/2 teaspoon ground cumin

1/4-1/2 teaspoon cayenne

A splash or two of Tabasco

Juice of one lemon (add half and taste, then add more if you like)

1/4-1/2 cup extra light olive oil (not extra virgin)

Salt to taste

To garnish:

Extra virgin olive oil

Smoked paprika to taste

Soak dry chickpeas overnight in a bowl filled with enough water to cover by at least an inch above peas. Cover bowl with plastic wrap.  The next day, drain the chickpeas and place in saucepan with enough fresh water to cover.  Cook according to package directions until soft.  Drain and discard any pea shells that have come off. 

While chickpeas are cooking, rub whole garlic cloves with a little olive oil and roast in a 350 degree oven for about 8 minutes, until soft and fragrant.  Allow to cool, then remove skins. 

Combine all ingredients except for garnish in food processor. Keep adding olive oil until until smooth spreadable. Adjust seasonings.

Sprinkle with olive oil and paprika and serve with homemade pita bread.