Happy Lebanese Independence Day!
Herewith, a recipe for traditional (Lebanese) hummus from Najmieh Batmanglij’s Silk Road Cooking: A Vegetarian Journey.
Baalbeck Chickpea & Sesame Spread
1 c. dried chickpeas
2 cloves garlic, peeled and crushed
1 1/2 t. salt
5 T. fresh lime juice
2 T. tahini (sesame paste)
1 t. ground cumin
1/4 t. cayenne
1 t. sugar
1 T. olive oil
1 T. chopped fresh flat-leaf parsley, cilantro, or basil
Soak chickpeas for two hours and drain. Place in a medium-sized heavy bottom saucepan, cover with 6 cups of water, 1/2 t. salt and bring to a boil. Reduce heat, cover, and simmer over medium heat for 1/2 hours of until the chickpeas are tender. Drain and reserve 1/4 c. of the liquid.
Place the chickpeas, garlic, 1/2 t. salt, lime juice, tahini, drained chickpea liquid and mix in the food processor until you have a thick puree.
Adjust seasoning to taste and transfer to a serving dish. Spring with chopped parsley and serve with toasted pita, lavash bread or crostini.