This recipe is from my cookbook, The Food and Wine of Greece by Diane Kochilas.

Hummus (Chick-Pea Puree)

1 c. raw chickpeas or 1 c. canned
1 Tbl. baking soda
1/3 c, tahini
1/4 c. cold water
2 garlic cloves, finely chopped
1/2 tsp. ground cumin
1/4 c. olive oil
1/3 c, plus 1 Tbl. starined, fresh lemon juice
Salt and freshly ground pepper
1 tsp. paprika
Parsley sprigs
1 black olive

Follow package instructions for soaking and softening chick-peas. Once softened (either overnight or the quick way, in scalding water), boil until cooked, about 1 hour. Remove, starin and cool. Place in a medium size bowl and sprinkle with baking soda. (This makes it easier to remove husks.) Let stand 15 minutes. Rub chick-peas, a few at a time, between the palms of your hands to remove husks. Rinse and drain. (If using canned chick-peas, just rinse and drain well.)

In a medium-size bowl, combine tahini with cold water and stir vigorously with a fork to softenfor 2 to 3 minutes.

Place chick-peas in a food processor and grind to a coarse meal. Add tahini, garlic, and cumin. Pulverize3 for about 45 seconds. Slowly add olive oil and lemon juice, alternating between each, and continue to process for about 5 minutes, on and off, until hummus becomes smooth and creamy. Season with salt and pepper. remove to a serving bowl and sprinkle with paprika. Garmish with parsley and a black olive. Serve alone with bread or crackers, or as a counterpart to vegetable fritterssuch as fried eggplant or squash.

Yield: About 1 1/2 cups