Where would the Middle East be without chick-peas,

gastronomically speaking? Falafel and Hummus are the

staples of the region, both based on garbanzo beans,

as they are known in this hemisphere. I’m making this

hummus from an Israeli source. My contributions to the

centuries-old recipe are the addition of toasted, whole

sesame seeds which are stirred into the hummus just

before serving, for a richer, nuttier taste, and the

substitution of crushed green peppercorns for the

usual black pepper.

2 cups of chick-peas

Juice of one lemon

1 cup of tahini paste

8 cloves of garlic, finely minced

¼ cup of olive oil

3 tablespoons of parsley, chopped

1 tablespoon of crushed green peppercorns

2 tablespoons of whole sesame seeds, toasted

Sea salt to taste

Soak dried chick-peas overnight and boil in plenty of

water until soft, about two hours. Reserve water.

Alternatively, use canned garbanzos, saving liquid

for later use. Combine all ingredients, except for the

whole sesame seeds, in a food processor and process

until light and airy. The consistency should be slightly

grainy and the reserved liquid may be added as necessary.

Stir in sesame seeds and refrigerate. Return to room

temperature before serving with pita chips.