Hummus bi Tahini (From Lisa Mael)

This is particularly yummy with Lisa Mael's Lebanese talame bi zaatar. Or you can take the easy way out, cut up some pita bread, and toast it the bread to make pita chips.  It's also good with fresh vegetables and olives.

Ingredients:
1 15-ounce can of chickpeas, drained
1 clove of garlic
1/4  cup prepared tahini
1/4 cup water
Juice from 1/2 lemon
2 tablespoons extra virgin olive oil, plus more for topping
1 teaspoon salt
paprika and chopped fresh or dried parsley for garnish

Directions:

1. Put everything except the topping and garnish into a food processor or blender and combine until smooth.  Taste and adjust lemon juice, tahini and salt.

2. Before serving, place hummus in a bowl, drizzle the top with olive oil and lightly sprinkle with paprika and parsley.

Now, wasn't that easy?

Mushtaq's Chat Masala

Ingredients:
  1 pound of chickpeas. (If dry, wash and soak in warm water for an hour, then boil until cooked.)
  2 TB vegetable oil
  1 small onion, chopped
  1 C colored pepper, chopped
  4 large garlic cloves, chopped or sliced
  1/2 tsp. ground tumeric
  1/2 tsp. ground cumin
  1 inch of fresh ginger root, grated, or ginger powder
  2 inches of cinnamon stick or a pinch of cinnamon powder
  1 medium tomato, diced
  1/2 lemon or 2 TB lemon juice
  A few strings of cilantro leaves, chopped
  Salt and chili pepper, preferably green chili, but ground or crushed chili can be used.

Preparation:
  Heat saucepan until water drops evaporate.  Add oil and heat. Add onion, peppers and garlic, sauté for 2 minutes.
  Add spices and chickpeas, stir for a minute or two.
  Add 1 C water. Bring to boil, then reduce heat, cover and simmer until chickpeas are tender.
  Add tomato. Stir occasionally.  Turn heat off, add lemon juice and sprinkle on cilantro.