Hummus without Tahini

Like most of the other reviewers, i doctored up the recipe by adding more lemon juice, garlic, a pinch of paprika, red onion, whole green cracked olives, and fresh minced cilantro. I don't do all this for myself, but when I have company, I serve the hummus in a wide but shallow bowl, like a European dinner soup bowl. In the middle of the mound of hummusl, I place a sprinkling of minced fresh cilantro. I surround the hummus with quarters of small red onions, and finally, between the onions I toss green olives. If I want to be really fancy, I slice slivers off the olives until I reach the pit, then toss the slivers onto the hummus around the mound of minced cilantro. Sometimes I mix the cilantro into the hummus. In that case, I make a shallow well in the center of the hummus and pour a bit of EV, first pressed olive oil. Rather than pita, I prefer to make a nice rich, heavy, grainy, crackly moroccan bread, barely cooled after cooking. Recipes for breads you can find in About dot Com Moroccan Cooking.

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