Hummus

Directions

1. Soak chickpeas in water overnight;
2. Cook chickpeas in 2 l water with 1 tsp baking soda until foaming (5 minutes);
3. Drain the chickpeas and rinse under cold water to wash the skins off;
4. Repeat steps 2 and 3;
5. Cook chickpeas in 2 l cold water;
6. When boiling, reduce heat to medium and simmer until chickpeas are fork-tender (30 minutes);
7. Juice the lemons;
8. Drain the chickpeas and rinse under cold water to wash the skins off. Let it drain;
9. Add tahini, onion, lemon juice, salt, olive oil, and cumin to the chickpeas in a bowl;
10. Blend with a hand-held blender until smooth. Add a dash of water if needed;
11. Serve with toasted bread or lavash, garnished with olive oil, red pepper, parsley, and/or other favorite spices;
12. Consume immediately or store tightly closed in the refrigerator for 3-4 days.