HUMMUS

2 ½ CUPS DRIED CHICKPEAS
1 ½ TSP BAKING SODA
1 ¼ CUPS TAHINI PASTE ( IN THE ISLE WITH PEANUT BUTTER)
3 TBLS LEMON JUICE
6 GARLIC CLOVES CRUSHED
1 TSP SALT

SOAK THE CHICKPEAS OVERNIGHT WITH DOUBLE THE AMOUNT OF COLD WATER.ADD TABLESPOON OF BAKING SODA. THE NEXT DAY DRAIN & RINSE.

PUT THE SOAKED CHICKPEAS AND REMAINING BAKING SODA IN A MEDIUM SAUCE PAN AND COVER WITH DOUBLE THEIR VOLUME IN WATER. BRING TO A BOIL THEN SIMMER GENTLY FOR 2 TO 3 HOURS. THE CHICKPEAS NEED TO BE SOFT AND EASY TO MUSH. DRAIN THE CHICKPEAS AND SAVE THE WATER.

PUT THE CHICKPEAS IN A FOOD PROCESSOR AND ADD THE REMAINING INGREDIENTS. BLEND UNTIL TOTALLY SMOOTH. ADD COOKING LIQUID AND BLEND AGAIN TO ACHIEVE A SOFT ALMOST RUNNY TEXTURE.

THIS WILL LAST UP TO 2 WEEKS IN THE REFRIGERATOR.

SERVE AS NEEDED.

GARNISH WITH SALT, PEPPER, FLAVORED OLIVE OILS, ETC

SERVE WITH CHIPS, CARROTS, CELERY, JICAMA, CUCUMBER