Israeli Style Hummus

the perfect accompaniment

Ingredients
  to Prepare:

• 1/2 pound (approximately 2 cups) dried chickpeas (Optionally: you may use 2 15oz cans of good quality canned chickpeas)
• 1 tablespoon baking soda 
• 7 large garlic cloves, unpeeled
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon ground cumin, plus more for garnish
• 1/4 cup tahina (also call tahini), at room temperature (be sure to stir well as tahina tends to separate)
• 1/4 cup fresh lemon juice
• Salt 

  to Serve: 

• Cayenne Pepper 
• Cumin powder
• 1 Tbs extra-virgin olive oil
• 1 Tbs lemon juice  
• 1/4 cup chopped parsley
• Pita bread, for serving 

 Directions

 Note: If you are using canned chickpeas, skip to step number 3

1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
2. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. 
3. Drain the chickpeas, reserving 1/2 cup of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. 
4. Peel the garlic cloves. In a food processor, puree the chickpeas with 1/2 cup of the water from chickpeas, olive oil, and garlic cloves. Add the cumin along with the tahina and lemon juice and process until creamy. Season with salt to taste, and blend to incorporate. Transfer to a serving bowl.
5. Sprinkle the hummus with the cumin and and cayenne. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

You can prepare the hummus in advance and refrigerated it, ungarnished, for up to 3 days.