Hummus

Adjust

Soak chickpeas in three times their volume for at least four hours. Drain. Pour into saucepan. Add water. Bring to a boil, and cook for thirty minutes. Drain, reserving cooking liquid. Let chickpeas cool until easy to handle. Peel chickpeas, discarding skins. In a small bowl, whisk together tahini paste, lemon juice, garlic, salt and water. Pour chickpeas into a container. Blend with immersion blender until crumbly. Add tahini mixture and puree until smooth. Add additional water if necessary until desired thickness is reached. Chill in the fridge for at least thirty minutes. When ready to serve, pour olive oil over the top. Eat with warm pita wedges or bagel chips.