Hummus

 Just the best and basic.  

From Molly Katzen's Moosewood Cookbook

We usually keep it a little chunkier and coarser

because we chop it with a pastry cutter.

You don't have to, but it's a nice change of pace.

Hummus

Mash with the back of a metal scraper/chopper

• 3 to 4 medium garlic cloves

Mince

• a large handful of fresh parsley
• 2 plump scallions

Combine all the above in a bowl with

• 3 cups cooked chickpeas (2 cans (15-1/2 oz) garbanzos)
• 6 Tbs. tahini (sesame butter)
• 6 Tbs fresh lemon juice
• 3/4 to 1 tsp salt (to taste)
• optional: cayenne and a little cumin to taste

Mix thoroughly with a pastry cutter.  Chill in fridge in a tightly lidded container.