Scallion-Garlic Hummus (chickpea spread)
From Farmer John’s Cookbook

A tangy, garlicky, and delicious chickpea purée from the Middle East, hummus is a perfect dip or sandwich spread.  This variation introduces the delicate pungency of scallions.  Preparation is easy and quick in a food processor, but you can also do the mincing and mashing by hand, with slightly more textured results.  If you choose to use canned chickpeas, two 15.5 ounce cans provide the right amount.

3 cups cooked chickpeas, fresh or canned and rinsed
½ cup coarsely chopped scallions (about 3 scallions)
½ cup tahini plus more to taste
½ cup freshly squeezed lemon juice (about 3 lemons)
1/3 cup fresh parsley
2 cloves garlic minced (about 1 tsp)
¾ tsp. salt plus more to taste
¼ tsp. ground cumin plus more to taste (optional)
Pinch cayenne pepper (optional)

Put all of the ingredients in a food processor and process until they form a thick paste.  (Alternately, mash and mix everything together with a potato masher, or run the beans through a food mill and stir in the remaining ingredients.)  Season to taste with extra salt, cayenne, and cumin.  If you like your hummus creamier, stir in more tahini.  Serve at room temperature or chilled.

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