Antipasti

This must be the king of all of the Mediterranean Antipasti (or Mezze, as they are called in other parts of the Med). I do not know anyone who does not like hommos! Remeber... guidelines. If you are not a fan of garlic, leave it out. If you don't like tahini, don't use it, etc. Personally, I like to cook my own chickpeas from scratch but, if you do not have the time (or the inclination) to do so, a good can of organic chickpeas will do it. Many of the spices I have listed here are difficult to find, depending on where you live. I am fortunate enough to live in the Bay Area in Northern California where we have a fairly large population of Middle Eastern and Asian people, hence the spices are readily available. I have included substitutions, where applicable. Tahini can be found in most supermarkets that have a Kosher section. I normally buy the Joyva brand. I have mentioned the use of a food processor, if you do not own one, you can use a blender. Allora, andiamo...
Salsina di Ceci or Hommos

Ingredients:

2 cups freshly cooked chickpeas OR 1 16 oz can of chickpeas

¼ cup liquid from the cooked chickpeas OR ¼ cup liquid from the can of chickpeas

3 - 5 tablespoons lemon juice (depending on your taste)

2 tablespoons Tahini

2 small cloves garlic, crushed

½ teaspoon salt
Pinch of Cumin

2 - 3 tablespoons Extra Virgin Olive Oil

3 - 4 Italian or Greek Olives
Zahtar

Sumac

Preparation:

Drain chickpeas and set aside the liquid. Combine the chickpeas, Tahini, lemon juice, garlic, salt and cumin in a food processor. Add the liquid from the chickpeas. Blend for 3 - 5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add 1 - 3 tablespoons of olive oil in the well. Garnish with Olives, Zahtar, and Sumac, if available, or use a bit of chilli powder and parsley. Serve immediately (at room temperature) with fresh, warm, or toasted pita bread, or cover and refrigerate.

Variations:

For a spicier hommos, add a bit of Harissa and a dash of Cayenne pepper.

Add ¼ - ½ cup of roasted red peppers.

Roast the garlic (entire clove) before adding the garlic to the hommos. Save the rest for smearing on toasted Italian bread.

Storing Hummos:

Hummos can be refrigerated for 3 - 4 days. It can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Total time: 20 minutes