Dump the chickpeas into a strainer,
rinse, and drain.
Put the beans into the food processor.
Squeeze the juice of both lemons
directly into the food processor, through the strainer to catch the
seeds, and discard the flesh and seeds.
Rinse the parsley and shake off the
water.
Snip off about 1/2 cup of leaves,
including the tender stems at the top, directly into the food processor.
Add the tahini and garlic.
Puree until smooth.
Taste and add salt, pepper, and
cayenne as desired.
Makes about 2 cups
Although hummus has Middle Eastern origins, it has
been absorbed into our culture in the same way as pizza and bagels, and
it turns up at lunch counters, at parties, in delis. It can be a dip or
a sandwich spread, it's great with vegetables, and it's delicious on
crackers or triangles of pita.
