| 1 | In a medium saucepan place the soaked chickpeas and cover them with water. |
| 2 | Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. |
| 3 | Reduce the heat to low and simmer the chickpeas for 1+ hours, or until they are tender (add more water if necessary). |
| 4 | drain the water from the chickpeas. |
| 5 | Place them in a food processor (reserve 8 chickpeas for the garnish) and pure them until they are very smooth. |
| 6 | Add some water if necessary. |
| 7 | in a medium bowl, place the pured chickpeas. |
| 8 | Add the garlic, salt, pepper, tahini, and lemon juice. |
| 9 | Mix the ingredients together so that they are well blended. |
| 10 | add the corn oil and mix it in well so that a smooth paste is formed. |
| 11 | In a small serving bowl, place the hummus. |
| 12 | Smooth it down evenly with a knife. |
| 13 | Pour the olive oil in the center. |
| 14 | Sprinkle on the paprika and parsley. |
| 15 | Garnish the dish with the reserved chickpeas. |
| 16 | makes 1, cups. |
