On Feb 21, 12:57*pm, "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?
>
> Felice

More lemon juice. Probably a total of 2-4 lemons worth for that
amount of chickpeas. If hummus is bland, it doesn't have enough
lemon. Also try adding some cumin - maybe 1/2 to 1 teaspoon of
powdered cumin.

Later,
Mark Muller