Recipe - Hummus Bi Tahini - Lebanese Chickpea Pate

2 16 oz.cans
1 cup Water
1 cup Tahini (sesame paste)
1 teaspoon Cumin powder
Juice of 2 lemons
4 8 cloves
One fourth cup Extra virgin olive oil
1 teaspoon Salt
Garnish:
Olive oil
Cumin powder
Syrian pepper (coarsely
Ground red pepper)
Chopped parsley
12 To 18
Chickpeas
Garlic (don't be shy)
Chickpeas

Drain liquid from chickpeas and wash under cold water. Set aside chickpeas
for garnish. Put remaining chickpeas in bowl of food processor; add water,
Tahini, garlic, 1 teaspoon cumin, and One fourth cup of olive oil. Process on
high speed. Juice lemons and add lemon juice through feed tube while
processing. If mixture seems too stiff (should be like a fairly stiff dip),
add 1 or 2 tablespoons water while processing. Keep processing until very
smooth, about 5 to 7 minutes. Divide among 4 individual shallow serving
bowls, mounding in bowl with slight hollow in center. Decorate with cumin
powder and Syrian pepper by alternating lines of spice into 8 spokes from
center of mound. Drizzle heavily with olive oil. Sprinkle center of mound
with chopped parsley and decorate with 2 or 3 chickpeas in center. Serve
with pita bread. Pita bread is torn into little pieces at the table and
used to scoop up Hummus as you would a dip. Use as an accompaniment to
baked chicken, Kibbeh (Lebanese Meat Loaf) or shish kabobs. Mardiros
Hatsakorzian

Recipe By : Rosilyn

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip