14 ounce package of Black Kabuli Chick Peas, from Timeless Natural Foods
1/2 to 1 ounce of raw, peeled garlic
1 tablespoon fresh lemon zest
2 – 3 teaspoons salt (to taste)
1 tablespoon Aleppo pepper
3/4 cup Moomtax Koura Extra Virgin Olive Oil
juice of two lemons, freshly squeezed
1 cup Al-Wadi tahina

Wash the chick peas thoroughly. Place them in a pan with at least 5 cups of water. Bring to a boil and then lower the flame. Simmer for at least 2 hours. We found that three and a half hours was about right for hummous. Drain the chick peas, reserving about a cup of the bean liquor (the water the beans were cooked in – just in case).

Cool the chick peas completely.

In the bowl of a food processor, using the metal blade, pulse the chick peas, the garlic, the lemon zest, the salt and the Aleppo pepper until they resemble the texture of coarse corn meal. With the food processor running, add the olive oil and the lemon juice. Then, with the food processor still running, add the tahina. At this point, if the hummous is too thick, you may add, tablespoon at a time, the bean liquor until the hummous acheives the desired consistency.

Serve at room temperature, garnished with olive oil and sliced cucumber, with warm pita bread, feta cheese and olives.

The yield is approximately 5 cups, depending upon how much liquid you add to acheive the consistency you desire.