Hummus Recipe

Hummus

2 cups dried (4 cans wet) chickpeas
6 cups water (for dried chickpeas only)---(if using canned chickpeas, save 1 cup of the canned juice)
3 ½ teaspoons salt
2 TB olive oil
2 TB chopped fresh parsley (optional)
1 ½ ts chopped garlic
2/3 cups lemon juice
¼ cup tahini
½ ts ground cumin
Wash the chickpeas. Soak overnight and cook 1 hr. 15 min. or until soft then add 3 ts salt and cook for 20-30 min. more. Drain and reserve one cup of the cooking water. Let chickpeas cool. ---(or skip the cooking step and use canned chickpeas which are faster but higher in sodium and a little more expensive…)
In a food processor or by hand with a potato masher, combine the cooled chickpeas with 1 cup of the cooking water, remaining salt, and remaining ingredients. Blend or mash until completely smooth. Then grab somethins’ good fer dippin’ and getsta werk…don’t forget to share …
Total cooking time for dried chickpeas 1hr. and 55 min. Soaking time overnight. Makes about 6 cups.