Hummus

This hummus recipe comes from the "Zaatari" cookbook by Karen E. Fisher and the inhabitants of the Zaatari refugee camp in Jordan.

Ingredients

• 1 1/4 cups dried chickpeas
• 1 tsp olive oil
• 1 tsp baking soda
• 3 Tbsp cold water
• 1 cup tahini
• 1 tsp salt
• 1 tsp lemon juice
• ice

Instructions

1. Put the chickpeas in a large bowl and cover with water. Soak for 8 hours, then drain and rinse.
2. Add the chickpeas to a large pot, cover with 6 inches of water, and bring to a boil.
3. Reduce heat to low, then add the oil and baking soda. Leave for two hours.
4. Drain, rinse well, and allow to cool. Reserve a third of the chickpeas for garnish.
5. Blend the remaining chickpeas with cold water until smooth. Add the tahini, salt, and lemon juice in batches, alternating with a little ice until the hummus is very smooth.
6. Transfer to a bowl and refrigerate.

When serving, add to a bowl and make a well in the middle with the back of a spoon. Pour in olive oil and garnish with the reserved chickpeas.

You can also add sumac, pine nuts, and lemon wedges or zest as additional garnishes.