medieval hummus

Puree of Chickpeas with Cinnamon and Ginger

from Medieval Cuisine of the Islamic World by Lilia Zaouali

"Cook the chickpeas in water then mash them in a mortar to make a puree. Push the puree through a sieve for wheat, unless it is already fine enough, in which case this step is not necessary. Mix it then with wine vinegar, the pulp of pickled lemons, and cinnamon, pepper, ginger, parsley of the best quality, mint, and rue that have all been chopped and placed on the surface of the serving dish.  Finally, pour over a generous amount of oil of good quality."

Puree together:
2 cups cooked chickpeas
2 Tbsp. white wine vinegar
1 Tbsp pulp of pickled lemons
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. pepper
1/4 tsp. powdered rue (optional, hard to find)
adjust seasoning to taste.

chop 2 Tbsp. fresh parsley, 2 Tbsp. fresh mint and sprinkle over the mixture in the serving dish. Drizzle with 2 Tbsp. olive oil or sesame oil.