Cookbook:Hummus III

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• ½ cup dried chickpeas
• 5 tablespoons lemon juice
• 4 tablespoons pure olive oil
• 2 tablespoons tahini (sesame seed paste)
• 4 large cloves garlic
• ¾ teaspoon salt

1. Soak chickpeas overnight.
2. Drain, rinse, and place chickpeas in saucepan. Just barely cover with water.
3. Add chopped garlic and salt.
4. Cook until tender (about 30 minutes) and set aside to cool.
5. Purée chickpeas in a blender with the oil, lemon juice, and tahini paste until smooth.