Hummus

Hummus has been a part of just about every social gathering I've been to, and certainly all the even vaguely hippy parties in New Zealand, so I'm sure you all have a tried-and-true version. Never-the-less, I'm including one here as Israeli friends I've met here in Perth insist I'm never using enough tahini (and yet they are disgusted I can eat it straight, like peanut butter, on toast).

Recipe from Claudia Roden's 'A Middle Eastern Feast'
Ingredients
250g (8oz) chickpeas, soaked overnight (or cheat and use a tin)
juice of 2-3 lemons, or to taste
2-3 cloves garlic, crushed
salt
150gm (5 oz) (1/2 c?) tahini
garnish
1 T olive oil
1 t paprika

Boil soaked chickpeas in fresh water for about an hour, or until they are soft. The cooking time will depend on their age and quality. Drain them, reserving the cooking water, and set aside a few whole ones to garnish the dish. Blend to a puree in a food processor or blender, adding the lemon juice and a little of the cooking water. Add the remaining ingredients and blend to a creamy paste, adding more water if necessary. Keep tasting and adjusting the seasoning, adding more lemon juice, garlic or salt if necessary.
This is one of the dishes which, for centuries, have been traditionally decorated in the same manner. Pour the cream into a flat serving dish and dribble a little red paprika mixed with olive oil over the surface. Sprinkle with chopped parsley and arrange a decorative pattern of whole chickpeas on top. Serve as a dip with Arab bread or pitta.