[4 extra-large bowls of Hummus]
1 cups dried chickpeas (the smallest you can find)
1/2 cup raw tahini
Juice from 1 squeezed lemons
1-2 garlic cloves
1 tablespoon + 1/4 teaspoon baking soda
Prepared Tahini dip
1. Pour the chickpeas over a large plate. Go over them and look for damaged grains small stones
2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water; add the rest of the baking soda and no salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours
4. After I hour switch the water again and continue cooking. Skim away the peels and foam which float to the surface of the cooking water. When done, sieve the grains and keep the cooking water. Reserve a few chick peas for garnish
5. Put the chickpeas into a food processor or hand mortar and grind well. Leave it to chill a little while before you continue.
6. Blend the lemon juice, garlic and salt with a little olive oil
7. Add the tahini and the lemon/garlic mixture and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.
8. Spoon onto a serving dish, creating a well with the back of the spoon. Pour some prepared Tahini into the center and serve with some olive oil, a few chick peas, a sprinkling of paprika and chopped parsley