2-400gramcans or bottle of chick peasuse a good quailty brand
110grTahini pasteuse a good quailty brand
2-3tbspolive oilgood quality
2clovesgarlicgrated on a microplane grater if you have one or very finely minced.
3-4sprigs of fresh parsely
1smallglass of warm water
salt and pepper to taste
juice of 2-3 lemonsstrained
1teaspaprika
2teassumac seedsoptional
3tbsparrow root mixed with 2 tbls cold waterfrying optional
Instructions
Drain and rinse the chick peas and put them in a food processor with the humus, parsley, garlic and olive and process until it forms a very smooth paste.
Add your warm water a little at a time to help smooth out the chick peas while your processing them. Humus is a dip and isn't supposed to be chunky.
Salt and pepper to taste and add the lemon juice to taste as well. I should be just a tiny bit tart.
Remove the Humus to a nice decorative bowl and decorate with a few olives and the paprika.
If you are using the sumac seeds, heat the additional oil until hot and add the sumac seeds. Be careful they will spit and splatter. Fry for about 30 seconds and then pour over the Humus.
If you don't use the sumac seed drizzle a little olive oil over the Humus after decorating it.
Notes
You can of course use dried chick peas, they will need to be soaked over night and cooked the following day. Canned chick peas work very well for this, be sure to pick out any discolored peas from the cans.Sumac is a seed that's flavor is lemony and is an authentic way of using them with Humus.The quality of prepacked chick peas can vary a great deal weather or not they are canned or dried. Try and purchase good quality chick peas.