Hommous...Hommos...Hummus...its all just chickpea paste to me

The basic ingredients of hommous are something I've known for a while. Recently I have however discovered "the trick" that suddenly made for a much more evenly blended and light consistency.

What you need

• A lemon
• Light tahini
• One clove of garlic
• Water
• Olive oil
  
• Chick peas
• (Optional) chopped parsley

What to do

Here's "the trick"....what I used to do was blend up the chickpeas first and then add everything else. The resulting hommous was OK, but it could have been smoother IMHO. So then I thought...." Hhmm.....Tahini Sauce has almost the same ingredients as hommous only without the chickpeas.....I wonder....."

As an aside; if you've never made Tahini Sauce then here's what happens: When you blend tahini, water and lemon the mixture first gets amazingly gooey and then as you add just a l-i-i-i-i-ttle bit more water it suddenly changes consistency and becomes more a mousse consistency. You have to see this happen to understand the change.

So....blend in this order:

• half a lemon worth of lemon juice
• 1/4 cup of tahini
• 1 small clove of garlic
• (optional) a few sprigs of chopped parsley
• water (until it gets the mousse texture). At this point the mixture should be slightly "wet" as the chickpeas will then thicken the mixture.
  
• THEN....add and blend the cooked chickpeas until the mixture thickens to the desired consistency - I figure you've all bought ready-made-hommous so you know what you're aiming for. Remember that after refridgeration the mixture will thicken slightly.