Hummus

3 cups cooked chickpeas (1 ½ cups raw chickpeas, soaked and cooked, will make approximately 3 cups cooked chickpeas)

3 cloves minced garlic

1 tsp. salt

dash of tamari

juice from 2 lemons

¾ cup tahini (raw)

¼ cup packed fresh parsley

lots of black pepper and dash of cayenne

¼ cup minced scallions

Combine all ingredients in food processor and process until smooth. Taste to correct seasonings; some people like extra garlic, tamari, or tahini. Dribble olive oil or water into mixture as processing if mixture is too thick. Serve as a dip for bread and vegetables.

copyright © Katzen, Mollie. The Moosewood Cookbook. Ten Speed Press, Berkeley, CA, 1977.