Hummus ( Hummis Bi Tahina )

• 225 g dried garbanzo beans, soaked overnight or 2 (400 g) cans chickpeas
• 1 lemon, juice of
• 150 ml tahini (1/4 pint)
• 60 ml olive oil (4 Tablespoons)
• 1 -2 garlic clove, minced
• 12 teaspoon cayenne pepper
• 12 teaspoon ground cumin
• 60 g sour cream
• salt
• pepper
• black olives (garnish)
• chopped fresh parsley (garnish)
• pita bread (to serve) or Turkish bread (to serve)

1. If you are using dried chick peas, and you have soaked them overnight, drain the water off, place into a saucepan and then add fresh cold water.
2. Simmer gently for 2 hours or until tender.
3. Drain the peas, reserving a little of the cooking water, put the peas into a food processor or blender (reserve a few whole ones first if you like, for garnish).
4. Blend well, slowly adding a small amount of the reserved liquid and the lemon juice until you have a smooth puree.
5. Lastly, add the tahini paste, the rest of the olive oil (2 tablespoons), cumin, cayenne pepper, sour cream and salt and pepper to taste, blending until smooth.
6. Serve sprinkled with the whole chick peas, olives and chopped parsley.

garbanzo beans, lemon, tahini, olive oil, garlic, cayenne pepper, ground cumin, sour cream, salt, pepper, black olives, fresh parsley, pita bread

Taken from www.food.com/recipe/hummus-hummis-bi-tahina-178656 (may not work)