Hummus To Die For
Steps
Pick over the chickpeas and discard any misshapen chickpeas and stones.
Rinse the chickpeas and drain.
Place in a bowl , add water to cover generously , and let stand for at least 4 hours or for up to overnight.
Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
Bring to a boil over high heat , reduce the heat to low and simmer , uncovered , until the skins crack and the chickpeas are very tender , about 1 hour.
Remove from the heat and drain , reserving the cooking liquid.
In a food processor or blender , combine the chickpeas , the 1 / 2 cup lemon juice , the tahini , 3 tbs.
Of the olive oil , the garlic , the salt and the cumin.
Process until a soft , creamy paste forms , adding a bit of the cooking liquid to loosen the texture , if necessary.
Taste and add more lemon juice and salt , if needed.
Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle with the remaining 1 tbs.
Olive oil.
Sprinkl.
Ingredients
dried garbanzo beans, fresh lemon juice, tahini, extra virgin olive oil, garlic cloves, salt, ground cumin, fresh flat-leaf parsley, paprika, lemon wedges, brine-cured black olives