Hummus

• 1 cup (220 g/6.5 oz) dried chickpeas
• 2 tablespoons tahini
• 4 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1/3 cup (80 ml/2.75 fl oz) lemon juice
• 3 tablespoons olive oil
• Large pinch of cayenne pepper
• Extra lemon juice, optional
• Extra virgin olive oil, garnish
• Paprika, to garnish
• Chopped fresh flat-leaf parsley, garnish

1. 1. Put the chickpeas in a bowl, add 1 litre water, then soak overnight. Drain and place in a large saucepan with 2 liters water, or enough to cover the chickpeas by 5 cm (2 inches). Bring to the boil, then reduce the heat and simmer for 1 hour 15 minutes, or until the chickpeas are very tender. Skim any scum from the surface. Drain well, reserving the cooking liquid and leave until cool enough to handle. Pick through for any loose skins and discard them.
2. 2. Combine the chickpeas, tahini, garlic, cumin, lemon juice, olive oil, cayenne pepper and 1 1/2 teaspoons salt in a food processor until thick and smooth. With the motor running, gradually add enough of the reserved liquid, about 3/4 cup (185 ml/6 fl oz), to form a smooth creamy puree. Season with salt or some extra lemon juice.
3. 3. Spread onto flat bowls or plates, sprinkle with paprika and scatter parsley over the top. Delicious with warm pita bread or pide.

chickpeas, tahini, garlic, ground cumin, lemon juice, olive oil, cayenne pepper, lemon juice, extra virgin olive oil, paprika, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/hummus-50123688 (may not work)