A world-known dip with its humble beginning in Middle East. Long before food processors, Middle Easterners used to make it by using old wooden mortar and pestle to smash the chickpeas. This recipe remains loyal to it’s simple origin.

Ingredients

• 2 cups of cooked chickpeas 
• ¼ cup of the juice from chickpeas
• 2 cloves of garlic
• 6 TBS tahini 
• 8 TBS fresh lemon juice
• 1TBS cumin powder
• salt to taste

Garnish:

• 2 TBS cooked whole chickpeas
• olive oil
• Aleppo pepper
• Cumin powder

Directions

1. Mash garlic with ¼ tsp of salt in a mortar and pestle.
2. Place all the ingredients, including the mashed garlic, in a food processor.
3. Process until the mixture reaches your desired consistency. If you prefer it a bit coarse, stop processing earlier.
4. Transfer the hummus to a platter and garnish it as you like.

Note: You can adjust the processing time to achieve your preferred texture.