Recipe #33: Hummus Dip

This one says right at the top ... by Bill Bryson. So ...

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Use as dip or sandwich spread                        by Bill Bryson

1 cup dry chick peas, or
1 19oz. can of chick peas, drained
2 tablespoons tahini
1 medium chopped onion
1 or 2 cloves of garlic
2 tablespoons tomato paste
2 tablespoons lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon paprika
Freshly ground pepper
Salt to taste

Soak chick peas overnight. Drain and replace water, then simmer with 6 or 7 bay leaves for about one and a half hours; or use the tinned chick peas instead, but it won't be as good. 

Use some of the water from the chick peas to moisten the mixture. 

Moisten judiciously to prevent hummus from becoming "wet," but it should be quite moist. 

Puree all the ingredients in a food processor until smooth. 

If you do not have a food processor, lightly sauté the onions in apple juice will make them more mashable. Then mash everything together thoroughly.

There is no need to use butter (and you shouldn't be using margarine) on bread when using this as a sandwich spread. But do avoid spreading it too thinly.