Hummus

Ingredients

• 2 cups dried chickpeas (I'll be using canned)
• 1/2 cup thaini
• 2 TB olive oil
• 1 garlic clove, minced
• Juice of 2 medium lemons
• 1/2 to 1 tsp salt
• 1/2 tsp cumin

Directions

(go to the next section if using canned chickpeas) Cover chickpeas with water and soak for 8 to 10 hours. Drain well. Combine the drained chickpeas and 1 quart fresh water in a kettle over medium-high heat. Bring to a boil. Reduce heat and simmer for 1 to 2 hours or until chickpeas are tender. Drain well.
Puree the chickpeas in a blender or food processor. Add the tahini, olive oil, garlic, lemon juice, salt, and cumin; blend until smooth. Adjust seasoning. Serve immediately, or place in an airtight container in the refrigerator until serving time (will keep about five days).