The Friki Tiki Kookbook - Snackage

Mara's hummus

K. I lived in Egypt, but the fact of the matter is, I didn't much like the hummus I had there, as it was, frankly, typically swimming in oil. Reddish lakes of greasy oil would form atop dishes of it. Not terribly appetizing. Two years after I moved back from Egypt, my friend Mara whipped up this hummus in front of me, serving it on toasted bagels with sprouts and fresh tomatoes, and it was easily the best hummus I've ever had. Almost oil-free and very yummy (if you like garlic, which I do). Try it on bagels, or the traditional way: Dipping quarters of pita bread into it.

2 cans chick peas (garbanzos), washed and drained
2 to 2 1/2 tablespoons of tahini
2 teaspoons of oil
1/8 or so cups of lemon juice, to taste
6 to 8 garlic cloves
salt and pepper to taste

Squish the chickpeas in your hands. Messy, yes, but pretend you're a kid and you're getting away with something. Isn't that better?

Stir all the ingredients together in a bowl. The consistency is up to you. Add more lemon juice, and cut back on the oil and tahini, for smoother hummus.

Add a dash of paprika for appearances' sake. It doesn't really need it, although everyone seems to expect paprika in hummus.

So easy it's almost embarrassing, isn't it?

If you want a more authentic Egyptian experience, drink the bottle of vegetable oil and smoke a pack or two of cigarettes.