1 cup chickpeas; 3 tbsp tahini (sesame paste); 2-3 cloves garlic; ½ cup olive oil; pine nuts; parsley, salt, cumin
Hummus (חומוס ,حمص بطحينة)
Soak the chickpeas over night. Drain the water and cover afresh. Bring them to the boil and remove any foam. Simmer for 1-1.5 hours. Meanwhile, dry the pine nuts and cumin separately in a dry pan. Grind the cumin with a pestle and mortar. Make the tahini: mix the tahini with the ground cumin, lemon juice a little salt and mix well. Drain the liquid from the chickpeas reserving ½ a cup. Remove the skins from the chickpeas to give the dip a smoother texture. Set aside a handful of peas and crush the rest until they are a smooth puree, adding a little of the water in which they were cooked. Season with salt and mix in the tahini paste until it is completely combined. Serve warm drizzled with oil, sprinkled with sumac, finely chopped herbs, nuts and whole chickpeas. Serve with flat breads such as pitta as a dip.