On Sat, 21 Feb 2009 13:57:21 -0500, Felice wrote:

> Here's my first attempt. It seemed basic, and I guess it is, so it
> turned tasty but a bit in the bland side.
>
> 2 cups chickpeas (dried and cooked until soft) 1/2 cup well-stirred Al
> Wahdi tahini, from Lebanon 1/4 cup extra-virgin olive oil
> 2 good-sized garlic cloves
> juice of 1 lemon
> a bunch of salt and some white pepper
>
> I added quite a but of olive oil to keep it moving in the processor (it
> wouldn't budge in the blender, and was THAT a nasty job scraping it out
> and transferring it). I've seen a number of other suggestions -- lemon
> zest, chili powder, cumin, paprika -- but decided to go basic the first
> time around. Middle Eastern is not my forte.
>
> So can anyone help me jazz it up a bit?

Perhaps Hommous just isnt to your liking?
I stick to a fairly similar recipe myself, except add a lot more tahini
than most recipes state. Also add some cumin. You also need a decent
wattage blender to do the job well, otherwise it'll be a slow and tedious
job.