Chickpeas are so common in the Arab world that they could be a symbol of it. The pureed version combined with tahina has become ubiquitous in the West, but this one, without tahina, called “hummus habb” or “sada,” is nice too, if you dress it with plenty of lemon juice and olive oil.

　　

Ingredients

serves 4-6

　　1 1/4 cups chickpeas, soaked overnight

　　Salt and pepper to taste

　　2 teaspoons ground cumin

　　2 large cloves garlic, crushed, or to taste

　　4–5 tablespoons or more lemon juice

　　4 tablespoons extra-virgin olive oil

　　A good pinch of chili pepper (optional)

　　To garnish: a few sprigs of flat-leaf parsley and a dribble of extra-virgin olive oil

　　

Step 1

Drain the chickpeas and simmer in fresh cold water for 1 1/2 hours, or until really soft, adding salt to taste towards the end.

　　

Step 2

Cool a little, extract a few chickpeas to use as garnish, and put the rest through the food processor or blender with the rest of the ingredients and enough of the cooking water to achieve a light cream. You must add the flavorings gradually and taste often. It should be distinctly sharp. Use the reserved chickpeas to garnish.

　　

Step 3

Serve in flat plates garnished with sprigs of parsley and a dribble of olive oil.

　　

Step 4

Accompany with warmed Arab or pita bread to dip in.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf