Hummus for May Gallery openings
Soak 3 cups of dry chickpeas overnight; drain, replace the water, and cook 20-30 minutes at a low boil.
- 6-8 garlic cloves (I've really toned down the garlic for public events, but I sometimes have misgivings about that)
- 2 teaspoons salt
- 1 teaspoon cayenne
- 1 cup lemon juice
- a 3" piece of ginger
- ¼ cup good extra virgin olive oil
- about ½ cup tahini
- about 2-3 Tablespoons dark roasted sesame oil
Serve with wedges of pita bread and fresh lemon. Makes about 2 liters.
*Tahini is a paste made of ground sesame seeds. It's readily available in jars and cans in health food stores and international groceries. I prefer to buy it in a jar, since it should be refrigerated after opening (and it will keep indefinitely if refrigerated). It will sometimes separate a bit (sesame oil will be floating on top of the jar or can), but is easily mixed together again.