ca. 100 - 200 g chick peas
2 - 4 cloves of garlic
2 - 3 tablespoons tahini (sesame paste)
2 - 3 tablespoons olive oil
liquid: chick pea stock or water
salt, pepper, paprika powder
Soak chick peas in water, overnight or for at least 8 hours, then cook on low heat for 45 to 60 minutes, until soft. drain off liquid (keep some of the stock), let cool. Mash chick peas then place in jar or pot. add crushed garlic, chopped parsley, fresh lemon juice, tahini, liquid (chick pea stock or water, olive oil, good amounts of salt, pepper and paprika powder. Blend/liquidise the whole lot until it is a creamy paste.
Especially nice on warm/toasted breads, or dip with lettuce, cucumber, carrots, raddish etc.... Hummous is a dish you can play around with, and the variations are endless - this is just the basic recipe. Try it using other spices, different oils, add vinegar (just a little), fresh herbs (estragon, coriander, basil, dill, marjoram ...), add chillies (or chilli-sauces), fresh grated ginger, replace the tahini with other nut pastes, add fried onions...
released June 1, 2003
Recorded live 021213 at Egocity, Zürich, Switzerland
No overdubs, edits or any such thing - this is the complete action