Cover 1 cup dried chickpeas with water and soak overnight.  Drain and place in a sauce pan with 1/2 teaspoon salt and water to cover.  Bring to a boil, lower the heat, and simmer until tender, about 1 hour.  Drain and reserve the water.

Place the chickpeas in a food processor with the juice of 2 lemons, 3 minced garlic cloves, and 2 or 3 tablespoons of the cooking liquid.  Process until smooth.  Add 1 tablespoon olive oil, 1/2 cup tahini, 1/2 teaspoon ground cumin, and salt & pepper.  Process.  Transfer to a bowl and sprinkle with 2 tablespoons chopped parsley.  (I first drizzled some good olive oil over the top before sprinkling with the parsley.)  Serve with toasted pita.  You can substitute one 16-ounce can of chickpeas for the dried.  Yield: about 1-1/2 cups.


Source:  Memories of a Lost Egypt - A Memoir with Recipes, copyright 1999