( Tessie and Nunzio, Lamont's Godmother and Godfather, claimed that the recipe was handed down from their great-Greek-grandfather Humus Amongus)
½ pound dried chick-peas, washed and picked over, or 2 cups canned chick
1 quart water
1 teaspoon salt
2 large garlic cloves
4 to 6 tablespoons fresh lemon juice (to taste)
2 tablespoons olive oil
3 tablespoons tahini (more or less to taste)
½ teaspoon ground cumin
½ to 1 teaspoon salt (to taste)
½ cup plain low-fat yogurt
Soak the chick-peas overnight in a quart of water (use bottled water if your tap water is hard).
The next day, drain the beans and combine in a large pot with a fresh quart of water. Bring to a boil, reduce heat, cover and simmer 2 hours, until the beans are tender. Add 1 teaspoon salt.
Drain the beans and puree along with the garlic in a food processor or blender or through a food mill. Add the lemon juice, olive oil, tahini, cumin, salt to taste, and yogurt and blend until thoroughly smooth. Taste and adjust seasonings, adding more salt, garlic, or lemon juice as needed. Transfer to a serving bowl and cover. Refrigerate until ready to serve. This dish will keep for up to 5 days in the refrigerator.
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