(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).
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org