Q: Would it be possible for you to get the marvelous hummus recipe served at the Lebanese/Middle Eastern restaurant Nicola's? The hummus, in my opinion, is the absolute best in Atlanta, and I would love to serve it in my home. We always order this for an appetizer, with pita bread, when we dine there. The owner is so friendly and hospitable whenever we visit, and we surely hope he will agree to share his recipe.

— Harriet W. Koonin, Marietta

PHIL SKINNER/AJC (ENLARGE)
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A:  You were absolutely correct. The restaurant's gregarious chef/owner, Nicola H. Ayoub, was delighted to share his recipe. Ayoub has been making hummus for more than 20 years at Nicola's, one of Atlanta's first Middle Eastern restaurants.

Hummus, Ayoub emphasizes, should be made to suit your taste. He has some customers who love garlic so much, he'll whip up a batch with more than 10 cloves for them. For others, he makes it with barely a trace. He advises to keep tasting as you go along and adjust seasonings as desired, until it's just right for your palate.

— Jeanne Besser, for the Journal-Constitution

APPETIZER

Hummus

Makes 7 servings

Preparation time: 10 minutes

1 (16-ounce can) chickpeas, well-rinsed and drained

3 to 6 cloves garlic

3/4 teaspoon salt

3 to 4 tablespoons olive oil

Juice of 2 to 3 lemons

2 to 3 tablespoons tahini, well-mixed

In a food processor, pulse chickpeas, garlic and salt. Add 3 tablespoons oil, juice of 2 lemons and 2 tablespoons tahini. Pulse until smooth. Taste and adjust flavorings. If too thick, add more lemon juice or oil according to taste, a few drops at a time, until desired texture is achieved.

Per serving: 319 calories (percent of calories from fat, 33), 13 grams protein, 42 grams carbohydrates, 12 grams fiber, 12 grams fat, no cholesterol, 249 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.