These days if you can find a good vegan snack that is genuinely tasty you better save it, hummus is exactly that recipe. The abundance of chickpeas in the middle east is the beginning of this Israeli specialty. We like to use dried chickpeas but canned can work just as well. We also use roasted garlic to dull the stingy flavour and add some natural sweetness.

1 Cup Dried Chickpeas 

4 Cloves Garlic

1/2 Cup Tahini 

2 Tbsp Whole Cumin 

1/4 Cup Fresh Lemon Juice

2 Tbsp Olive Oil

Salt to Taste  

Soak your chickpeas overnight in cold water, be sure to use more water than you think for this step. Strain your chickpeas and place them in a pot with fresh water and a pinch of baking soda, Bring the pot to a boil and let simmer until the chickpeas are tender. Meanwhile set your oven to 350F. Wrap your garlic cloves in tinfoil with a few drops of olive oil and a pinch of salt. Cook the garlic until it's browned and tender, reserve. In a seperate pot mix your tahini, cumin and olive oil. You want to warm and infuse this mixture for about 30 min before straining out the cumin seeds with a mesh sieve. Once all of this is complete you are ready to blend, a food processor is ideal for this step. Strain your chickpeas out and place them in the food processor (you may need to do this in a few batches). Mix the lemon juice, garlic, salt and tahini mixture and blend until smooth, you will likely have to add water to help the mixture blend. Chill mixture. To serve add a drizzle of olive oil and a sprinkling of chopped parsley.