Hummous

boil the chickpeas. wait overnight.
get some tahin. better if its roasted, adds a stronger flavour howver the color
will be darker.
some lemon.
a clove of garlic (turn it into a paste or just use garlic powder or juice)
salt and pepa.
the chickpeas will be sieved thoroguhly. no skin wanted. when you got it done,
you can mix the chickpea paste with tahin in a blender first, add the other
ingredients then add water accordingly. this way you will not overstuff your
humus with water or tahin.
when i was in Syria i saw plenty of blender repairers. seems like they are the
masters of humus. humus hurts blenders badly. u can also use a bake dough mixer
if u have any.
always consume your humus fresh, otherwise it will be cracky! decorate with some
red pepper. never add too much lemon: it will be sour. i think the best one is
the one that fits your taste!!
bon appetit!
pumpkin