Hummus

4 C Cooked Chickpeas
½ C Chickpea Water (Maybe more depending on consistency)
2/3 C Tahini
Juice of 4 Lemons (Strain the seeds)
4 T EVVO
1 - 3 Large Cloves of Garlic, Minced, depending on taste
½ T Salt
1 t Cumin
½ t Black Pepper
¼ t Cayenne

Soak chickpeas (garbanzo beans) over night. Rinse until water is clear. Cook at low boil for 1 – 1 ½ hours. Set aside 2 cups of the chickpea water for later. Strain chickpeas and let chickpeas and water cool to room temperature.

In a heavy duty blender or food processor combine all ingredients and run until smooth. Add extra chickpea water if hummus is too thick. Chill in refrigerator for 2 hours or freezer for 45 minutes. Serve with pita chips, pita bread, or fresh vegetables.