Hummus

Directions

• Cover the dry chick peas with 2 inches of water, mix in the baking soda and refrigerate overnight
• Drain and rinse with cold water
• Put chick peas in medium saucepan and cover with 2 inches of water
• Add garlic and bring to a boil
• Simmer over low heat for about 40 minutes or until chick peas are tender
• Drain chick peas (Keep 1 cup of water and two tablespoons of chick peas on the side)
• Rinse and drain chick peas under cold water
• Put chick peas in blender or processor and add 1/2 cup of cooking water, 1/4 cup of olive oil, 1/4 cup of tahini, and 1/4 cup of lemon juice, cumin, and 6 cloves of garlic.
• Mix until creamy
• Season with salt and transfer to serving bowl
• Clean processor and add remaining 1/4 cup each of tahini and olive oil, 2 tsp cooking water, 1 tbsp lemon juice, the last garlic clove and puree until smooth
• Stir the the hummus in the serving bowl and and make an indent in the middle of the hummus and add the puree
• Sprinkle the hummus with cumin and paprika. Garnish with parsley and the remaining chick peas
• Take your pita and dip!