Hummus

Directions

1. 1
   Soak for 8 hours or overnight: 3/4 cup dried chickpeas.
2. 2
   Drain and cook in plenty of water until quite tender, 1 to 2 hours.
3. 3
   Drain the cooked beans, reserving 1/4 cup of the cooking liquid.
4. 4
   Puree with a food mill or in a food processor or blender.
5. 5
   Stir in: 1/4 cup tahini (sesame seed paste), 1/4 cup fresh lemon juice, 2 garlic cloves, peeled and pounded to a puree, 1 tablespoon extra-virgin olive oil, Salt.
6. 6
   Mix until smooth, adding some of the cooking liquid if needed.
7. 7
   Stir in 1/4 teaspoon ground cumin and cayenne to taste.
8. 8
   Garnish with a drizzle of olive oil that has been mixed with ground cumin and cayenne.
9. 9
   For very smooth hummus, peel the chickpeas after theyre cooked.