Hummus for a crowd

(Sheryl Julian)
By Sheryl Julian
Globe Staff / July 28, 2010

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Hummus for a crowd

Serves 10

I was making a large batch of hummus recently, doubling a favorite recipe given to me by a local Armenian cook, Emeline Aroush. When I went to put in the tahini, I forgot to double that too. The hummus had a lot of body and a great taste only faintly of sesame, not dominated by it. Spread the hummus on a platter, as it’s served in the Middle East, drizzle with oil, and sprinkle with sumac. Sumac is a dried, ground berry that has a faint lemony taste (it looks hot, but it’s not). Or use a little paprika instead.

2 cans (15 ounces each) chickpeas
2 tablespoons chickpea liquid from the can, or to taste
Juice of 2 lemons
5 tablespoons sesame tahini, or to taste
1/2teaspoon salt, or to taste
Olive oil (for sprinkling)
1 teaspoon ground sumac, or to taste
1 tomato, cut into wedges (for garnish)

1. Set a strainer over a bowl. Drain the chickpeas into it, reserving the liquid from the cans.

2. In a food processor, combine the chickpeas and chickpea liquid. Work the mixture until the chickpeas are crushed.

3. Add the lemon juice, tahini, and salt. Work again until the chickpeas are smooth. Taste for seasoning and add more chickpea liquid, lemon juice, tahini, or salt. (You can add 2 to 3 more tablespoons tahini, if you like.)

4. Spread the hummus in a thick layer on a platter, smoothing it with the back of a spoon. Sprinkle with olive oil and sumac. Garnish the edges with tomatoes, setting them in clusters.