Hummus

1 cup dried chickpeas
Juice of 3-4 lemons
½ cup tahini
3 tablespoons olive oil, plus extra for drizzling
6 cloves garlic, minced
¼ teaspoon ground cumin
Salt
Paprika, minced fresh Italian parsley, black pepper, black olives, and
lemon wedges for garnish

Soak chickpeas.

Cook and reserve the cooking water and a few chickpeas for garnish.

In food processor, combine the cooked chickpeas, juice of 3 lemons, tahini, 2 tablespoons of the cooking liquid, the 3 tablespoons olive oil, garlic, cumin and ¾ teaspoon salt. Add a little more cooking liquid if needed. Taste and add more lemon juice and salt as needed. Garnish!

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