| 1 | Wash chick peas well, cover with the water and soak for 12 hours or overnight. |
| 2 | Boil gently for 2 hours in the water in which they were soaked, add 1 teaspoon salt and cook until very tender, about 3 hours in all. |
| 3 | Drain and reserve some of the cooking liquid and 1 tablespoon of the peas. |
| 4 | Press peas through a sieve or food mill, adding about 2 tablespoons of the cooking liquid to separate the last of the peas from the skins. |
| 5 | Slowly blend the tahini and most of the lemon juice into the puree. |
| 6 | Crush garlic with ?teaspoon salt in a mortar and add to puree. |
| 7 | Adjust flavour and consistency with lemon juice or cooking liquid and add salt if necessary. |
| 8 | Hummus should be thick and smooth. |
| 9 | Spread in a shallow serving dish, swirling it with back of a spoon. |
| 10 | Pour olive oil in centre and garnish with reserved chick peas, chopped parsley and a sprinkling of paprika or cayenne pepper. |
| 11 | Makes 3 cups. |
| 12 | Cooking time: 3 hours blender or food processor method: puree peas to separate skins, add to container or processor bowl with remaining ingredients, holding back some lemon juice and salt to adjust flavour. |
| 13 | Blend or process until thick and smooth. |
| 14 | Note: even if using a modern appliance the chick peas must be separated from their skins for a successful hummus. |
| 15 | Preparation time can be shortened by removing the skins either after the initial soaking, or after boiling. |
