Soak 2 cups of dried chickpeas in cold water over night. Yes you can use
canned chickpeas, but it won’t taste as good.
The next day, boil the chickpeas for about 1 hour or until they can be
squished between two fingers.
Drain the chickpeas of water.
Freeze half to use to make humus two weeks later, because that is how ofter
you should be eating humus … at least!
The other half throw into a food processor with:
1. The juice of 3 lemons
2. 4 table spoon of tahini sauce
3. Two cloves of garlic
4. bit of olive oil
5. cumin
6. salt
Mix for 2 minutes
Serve on a flat plate and garnish with olive oil, parsely and cumin.
Present it with pita bread.
Now that you have your hummus, you need to learn how to eat it.
