Hummus Dip Recipe

  1. Soak the chickpeas in water for 8-10 hours.

  2. Strain and drain the chickpeas and cook them in 5 cups water for 2
      hours until totally soft.  

  3. Strain and take them out of the water (keep the water!), reserve a few
      chickpeas for decoration.

  4. Place chickpeas and other ingredients in blender, gradually adding a
      small amount of the cooking water.

  5. Blend this mixture until smooth.

  6. Put the hummus spread in an attractive shallow bowl and decorate it
      with the cooked chickpeas, olive oil, paprika and some parsley.

Tips:
 v You can add less water if you want a thicker dip.
 v You can store the hummus dip in the refrigerator for 3-4 days.

Best Served With: Pita bread, Falafel and Pickled Cucumbers
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