Hummous Bi Tahini by George Syiek
Dad always used to tell Mom how to make the hummous until Mom decided that he should be the one to make it. Dad makes a great hummous, and there is nothing like his experienced palate to discern exactly what the proper balance of ingredients are.
Dad's mother, Nazira, used to make everything without measuring, as all the really best cooks do. Dad has carried on that tradition, but for those of us more reliant on numbers, here is a very good estimate of that recipe.
1 can chick peas
2 cloves garlic, crushed
4 Tbsp tahini
1 + tsp salt
1/3 cup vegetable oil
1/2 cup lemon juice
Cook the chick peas in their own juice for about 20 min. Drain, and save the juice in case you need to add it to the hummous later to loosen the texture.
Combine the above ingredients in a food processor and blend until smooth.
Pour into a bowl, and garnish with parsley and paprika. Serve with Syrian bread.