HUMMUS A LA MARWA

ok now we are talking , this is a puddle of joy ! yeah it's what you are thinking of : speckled hummus !

This recipe makes about a quart of hummus. It keeps in the fridge for 7-10 days and freezes reasonably well, though, so there's no reason not to make a bunch and save some for later.u can serve with pet abread, crackers water bisuits and with all yr BBQ ideas ( meats fish or veggies)

1 large (or two medium) onion, sliced
6-10 garlic cloves, crushed and peeled
2 tbs Kalamata olive oil
2 tsp ground cumin
1 tsp Aleppo pepper or paprika (optional)
½ cup chopped parsley
3 14-oz cans chickpeas (or fava beans), drained
¾ cup tahini (raw sesame paste)
¼ cup lemon juice
3 tsp salt
Up to ½ cup Kalamata olive oil
Up to 1 cup warm salted water, bean cooking water, or stock
Equipment: frying pan, food processor

ok , now its my own method ,its not the regular hummus that everybody else mix :) u will enjoy inchaALAH :
get started : b'smALAH
Heat 2 tbs olive oil in the frying pan. Saute the onions and garlic until limp. Add the cumin (and pepper or paprika), stir for 30 seconds, then take off heat. Stir in the parsley, then let cool.

Process the fried onion mixture and most of the other ingredients in 2 or 3 batches in a food processor.
Make sure to have some of all ingredients in each batch, in this order bottom-to-top: onions & garlic, chickpeas, tahini, lemon juice, salt, ½ of the olive oil. Process until smooth, adding a little olive oil and a little warm salted water as needed to get a smooth creamy consistency. Olive oil makes it richer, water makes it lighter.

Serve immediately with toasted pita, or keep in the fridge for up to 8 days, or in the freezer for several weeks. Smooth the surface and cover with a layer of olive oil for better keeping. ,sorry for the mess ...and yeah thi si sthe sassy food that you wont b able to resist licking yr fingertips after digging in
enjoy :))