Hummus

Ingredients for 10 servings:

• 500 g chickpeas, dried
• Salt
• Cayenne pepper
• 6 large garlic cloves
• 3 large lemons
• 60 g sesame paste (tahini)
• some olive oil
• 3 sprigs of parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Rinse the chickpeas, cover with cold water, and soak at least overnight, preferably 12 hours. The next day, bring the soaking water to a boil in a large pot over medium heat. Reduce the heat and cook for just under 2 hours, until the peas are tender. Add salt and simmer for another 30 minutes. Drain, reserving 1 tablespoon of chickpeas and 3 tablespoons of the cooking water. Press the chickpeas through a sieve, reserving and removing the skins. Add the remaining cooking liquid. Mix together the garlic and a pinch of salt, then add to the chickpea puree. Blend until completely smooth. Add tahini, lemon juice, and cayenne pepper, and blend again. To serve, roughly chop the reserved chickpeas and sprinkle over the hummus. Garnish with parsley. Serve with haminados. (Recipe in my profile.) Keeps refrigerated for several days.