hummus like no other
Place all the ingredients in the bowl of a food mixer:
The chick peas,
The juice of two lemons,
One clove of garlic,
The olive oil,
The flat-leaf parsley, and
One small container of yogurt.
Mix.
Add salt and garlic
To taste.
For added smoothness,
Drizzle some more olive oil, and
Incorporate some more yogurt.
The end result will be a purée.
Serve in pretty bowls.
- For any preparation that needs to be ‘mixed,’
it is important to incorporate the liquid ingredients little by little.
- And, as ever, be conservative with the garlic.
Too much of it will ‘mask’ and overpower the taste of the other ingredients.
It is best to start with just a little, and add as you go along.
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
A lighter version of the Lebanese hummus.
I got this idea from Cook Ghislain Fermandez,
who draws his inspiration from the Meditteranean.
very easy 
Some cumin will add an ideal flavor to this hummus,
which can be served either as an hors-d’oeuvre,
or as a side to a good roasted fish.
For a decorative touch:
Lightly grill a handful of pine-nuts in a pan (do not add fat,)
and sprinkle over the hummus.
For 500 gr / 1 pound of chick peas:
➢ The juice of 2 lemons
➢ 1 to 2 cloves of garlic
➢ Salt
➢ A few leaves of flat-leaf parsley
➢ Olive oil
➢ 1 small container of yogurt