Hummus Bi Tahina

• 34 cup dried garbanzo beans
• 2 lemons, juice of
• 2 garlic cloves, sliced
• 2 tablespoons olive oil
• 1 pinch cayenne pepper
• 23 cup tahini paste
• salt
• pepper
• extra olive oil
• cayenne (to garnish)
• flat leaf parsley (to garnish)

1. Place the dry chickpeas in a bowl with cold water and soak overnight.
2. Drain the chickpeas and cover with fresh water in a saucepan.
3. Boil rapidly for 10 minutes.
4. Reduce heat and simmer 1 hour until soft.
5. Drain.
6. Remove 3-4 whole, cooked chickpeas and reserve them for garnish.
7. Process the remaining chickpeas in a food processor to a smooth puree.
8. Add the lemon juice, garlic, olive oil, cayenne and tahini.
9. Blend well.
10. Season the puree with salt and pepper.
11. Transfer to a serving dish.
12. Garnish with 3-4 whole cooked chickpeas, a sprinkling of cayenne and a few sprigs parsley.

garbanzo beans, lemons, garlic, olive oil, cayenne pepper, tahini paste, salt, pepper, extra olive oil, cayenne, flat leaf parsley

Taken from www.food.com/recipe/hummus-bi-tahina-331218 (may not work)