Hummus

• 1 package split chickpeas, skins removed
• 12 cup tahini
• 12 cup freshly squeezed lemon juice
• 5 cloves garlic, diced
• salt
• hot red pepper flakes
• ground cumin
• ground sumac
• 3 tablespoons extra virgin olive oil
• 3 sprigs fresh parsley

1. Soak chick-peas in water for about 2 hours and cook in a pressure cooker for about 30 min Separate remaining skins (they usually float on top) and drain (keep the juice) Place peas in a large deep bowl.
2. Add tahini, lemon juice, salt, garlic and 1 tbsp olive oil.
3. Blend (hand-blender) intimately to a very smooth cream, using the juice if necessary.
4. Taste and adjust the ingredients.
5. Pour in a straight-sided serving dish.
6. Decorate with cumin, red pepper and sumac.
7. Arrange parsley twigs on top.
8. Drizzle remaining olive oil over the top.

chickpeas, tahini, freshly squeezed lemon juice, garlic, salt, hot red pepper, ground cumin, ground sumac, extra virgin olive oil, parsley

Taken from www.food.com/recipe/hummus-36546 (may not work)