Hummus

In a bowl, spread 3-4 spoons of salt. Then add the raw chickpeas and cover with a lot of water. Let the chickpeas to soak overnight. The following day, drain the water and pour the chickpeas into a big pot. Add half onion, garlic and carrot. Cover with a lot of water. Bring to boil, then lower the heat to medium and cook the chickpeas for another hour. They will get half way soft. While cooking the chickpeas, you will see white foam on top of the water- take it out. Drain the chickpeas (keep the cooking water). Wash them for a minute in cold water and then massage it to remove the peels. Add the baking soda. Keep cooking the chickpeas until completely soft. Take out the peels with a sieve. Let the pot cool down and place it in the fridge for few hours-overnight. In a food processor- blend the chickpeas with some of the water they have been cooked in until smooth. Keep some of the chickpeas aside to put on you plate. Add lemon, cumin and salt. Then add the raw tahini until you get the desire texture. Spread few spoons of hummus over a plate, add cooked chickpeas, sumac, chopped parsley, shug, and a lot of olive oil. Eat with a pita (check out recipe on previous posts).