Hummus

1 (14 1/2 ounces) can chickepeas, with liquid

1/2 teaspoon Kosher salt

1 clove garlic, peeled and sliced

3 tablespoons lemon juice

2 heaping tablespoons tahini

Gently simmer chickpeas, salt and garlic for 15 minutes, uncovered. Let cool. In the work bowl of food processor, put the chick peas (with their liquid and the garlic), the lemon juice and tahini; process until very smooth. Makes 8 servings or 2 cups.

Gateau Mazarin

Crust:

1 2/3 cups flour

1 teaspoon baking powder

1/2 cup unsalted butter, softened

1/3 cup sugar

1 egg (plus 1 egg yolk, if necessary)

Filling:

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup grated almonds

2 eggs

1 teaspoon almond extract

5 to 6 tablespoons raspberry jam (seedless)

To make crust: Combine flour, baking powder, butter and sugar in a mixing bowl until the mixture is crumbly. Add the egg and mix until the mixture forms a soft ball. If more moisture is required, add the additional egg yolk. This crust is tricky to handle. You can roll it out between 2 sheets of film wrap, remove the top layer of wrap and then invert the crust into the pan or pinch off small portions and press them into a 9-inch fluted tart pan with a removable bottom.

To make filling: Beat butter and sugar together. Beat in almonds. Add the eggs, one at a time, incorporating well after each addition. Lastly, add the almond extract.

To assemble: Place the short paste crust into the pan. Trim the edges neatly. Spread some raspberry jam on the bottom crust, then smooth on the filling, bringing the filling to the edges. Bake at 325 degrees for 45 minutes to 1 hour. Toward the end of the baking time, tent the cake with a square of aluminum foil to keep it from getting too brown. The filling will rise while baking but will collapse after you remove the cake from the oven. Cool on a wire rack. Makes 12 servings.