Lebanese~Hummus (Chickpea Dip)

Hummus (Chickpea Dip)
Hummus is often your first introduction to Middle Eastern food. This rich sauce is
making an appearance at cocktail parties as a dip served with crackers. It is an
essential part of a mezze platter served with Arabic bread, Kibbeh or Falafel.

Serves 4
INGREDIENTS
2 tbsp dried chickpeas (kabuli channa) -
boiled ('/2 cup) or 'h cup canned chick
peas - drained
3 tbsp lemon juice
'h tbsp sesame seeds (tin
4 tbsp olive oil
1 tsp garlic paste
a pinch of black pepper powder
'/4 tsp salt, or to taste

I METHOD
1 Soak chickpeas overnight. Boil till cooked. Cool, drain and set aside.
Heat a nonstick pan/skillet. Add sesame seeds and toast, shaking frequently, until fragrant but not brown. Remove from heat and cool.

Place toasted sesame seeds and 1/2 tablespoon olive oil in the grinder and grind to a paste.
Add the chickpeas, lemon juice and garlic. Blend again until smooth.
With the machine running, add 2 tablespoon olive oil, a little at a time. Season with salt and pepper.
Spoon the hummus in the centre of a large platter. Drizzle with the remaining olive oil. Serve.

Note: May be it is difficult to boil such a small quantity of chickpeas, I suggest you could boil extra and make fried chick peas as well.