• 1 cup dried chickpeas, or 15 ounce can of chikpeas
• 2 teaspoons baking soda (only if using dried chikpeas)
• 1 1/2 cups Basic Tahina Sauce
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin

If using canned chickpeas, dump them into a pyrex measuring cup or other microwave safe container, add a bit of water, and cook in a microwave for 10 or more minutes at reduced power. The goal is to simmer them without boiling them over.

Combine Chickpeas, tehina sause, salt, and cumin in a food processor or blender. puree the hummus for several minutes until smooth and creamy.

Add additional lemon juice and salt to taste.

To serve, spread in a shallow bowl. Optionally top with Paprika, more tahina sauce, chopped parsley, whatever. Optionally add a drizzle of olive oil.

Zahav, A world of Israeli Cooking, Michale Solomonov and Steven Cook