Hummus

This recipe is derived from "Arabesque: A Taste of Morocco, Turkey, & Lebanon" by Claudia Roden.

• 1 1/4 cups cooked peas or beans (tonight, I'm using frozen butter peas cooked in only water)
• 3 to 4 tablespoons tahini
• juice of 2 lemons
• 3 garlic cloves, crushed
• salt (I didn't use any)
• 4 tablespoons extra virgin olive oil
• Option tonight: make a star design with lines of paprika and ground cumin.
• Other: Sprinkle on plenty of finely chopped parsley; or sprinkle with ground sumac and a little chopped, flat parsley; or garnish with a few whole boiled peas, or with pine nuts lightly fried in oil.

Blend the peas or beans to a puree in the food processor.  Add the remaining ingredients except the oil and add a little of the cooking water -- just enough to blend it to a soft, creamy paste.  Taste and adjust the seasoning.
Pour into a shallow dish and drizzle over the olive oil.  Garnish as desired.