Hummus

Chickpeas

Start with dried chickpeas. Soak them overnight in the fridge, then drain.

Saute 3-5 minutes with a little baking sodea, stirring continuously to abrade the skins.

Boil for 20-40 minutes, until soft.

Use a food processor to pulse them until they are smooth.

Tahini

Grind sesame seeds to powder, then use a small food processor to process with olive oil into a smooth paste.

Hummus

In a small food processor, combine 1/2 cup pureed chickpeas, 2 Tbsp tahini, 1 clove garlic, 1 Tbsp ice cold water, and lemon juice and salt to taste

Ta da!