Homous From Morocco

• 1 cup chickpeas (dried)
• 4 cloves of garlic crushed
• 2 tablespoons olive oil
• 2 teaspoons cumin
• 1/2 teaspoon freshly crushed pepper
• 1 bunch fresh mint (and some extra for serving)
• 1 bunch fresh cilantro
• 1 lemon cut in slices for serving
• some chile (optional - for serving)

1. Let the chickpeas soak in water over night.
2. Peel them one by one taking off the thin skin by pressing them between your fingers. It helps to scratch the top with a nail and then the skin comes off on its own (that's the boring part so put some nice music!). -if you don't feel like doing it, get canned cooked chickpeas.
3. In a little bit of olive oil, place some crushed garlic, cumin, salt & pepper to taste. When the garlic starts releasing its aroma, add the chickpeas, fresh coriander and fresh mint. Cover with water and bring to a boil.
4. Lower the fire and let it cook until done. About 45 minutes if you use uncooked chickpeas (just 15 minutes if you use cooked ones).
5. Serve warm as a main course or as an appetizer with some lemon slices and fresh mint. I like to add some hot chile.

chickpeas, garlic, olive oil, cumin, pepper, fresh mint, fresh cilantro, lemon, some chile

Taken from food52.com/recipes/27626-homous-from-morocco (may not work)