Hummus dip is a chickpea and Tahini dip .  It is known all over the world’s. Here is a classic Middle Eastern version of hummus.
  It is easy to make.  You can use fresh chickpeas or if you’re short on time you can use canned chickpeas.  This recipe calls for 1 cup dried chickpeas wrist over.

Ingredients:
1 cup dried chickpeas, picked and rinsed
1 3/4 teaspoons salt
1/3 cup freshly squeezed and strained lemon juice
1/3 cup Tahini, that has been stirred well
Salt to taste
Pinch of ground cloves
Pinch of allspice
Pinch of red pepper
Fresh mint leaves
Olive oil

Procedure:

The first step is to prepare the chickpeas.  Place a chick peas in a bowl and cover with enough water.  Let them soak overnight.  Make sure there’s enough water in the bowl so that as chickpeas expand they don’t dry out.
Drain the chick peas and transfer them and to a medium saucepan.  Add water to cover the peas completely and bring to a boil over high heat.

Once the water reaches a boil, reduce the heat to low and simmer for an hour, partially covered.  Do not cover the pan completely a otherwise the water will over boil.  After an hour, add about a teaspoon of salt and simmer the chickpeas for about 30 more minutes.  You want a chick peas to be tender and intact.

Once the chick peas are tender, reserve about a cup of cooking liquid and then drain the chickpeas.  The chick peas are now ready to be processed for hummus.

Set aside at 1 to 2 tablespoons of chickpeas as it did as a garnish.

In food processor combine their meaning chickpeas lemon juice and 2 tablespoons of the chickpeas liquid pulse until combined.
Add Tahini and remaining 3/4 teaspoons salt to taste.  Process until the mixture is smooth and thick in consistency.  If it is too thick, add a little bit more chickpea liquid 1 tablespoon at a time.

Spread the dip to a shallow serving dish and spread it with the back of your spoon.  Garnish but he may with a sprinkle of ground cloves allspice and a touch of red pepper.  Drizzle olive oil over the spread and garnish with mint leaves and a reserve chickpeas. 

Serve with warm Pita bread.

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