Hummus bi Tahini.

My favourite hummus recipe, from my first ever middle eastern cookbook, called Middle Eastern Cookery, by Eva Zane, published in 1974.

Mash together and set aside:

Cayenne pepper.

Drain 2 cups cooked garbanzo beans (chickpeas), reserving the liquid. Set aside ¼ cup chickpeas for garnish. Blend or mash thoroughly, then gently blend in the garlic mix, together with ½ cup tahini and ½ cp lemon juice, and adding a little of the reserved cooking liquid if necessary. Add in 2 tablespoons extra virgin olive oil.  Adjust seasonings to taste.

Spread the hummus on a plate, pour over a tablespoon of extra virgin olive oil mixed with ½ teaspoon of paprika. Serve with pitta bread, and crunchy vegetables.

Variations:  increase or decrease the spices according to your taste. Increasing the extra virgin olive oil gives a lovely taste.