Humus (Chickpea Puree)

Cover chickpeas with cold water and soak overnight. Then drain well. Heat fresh water, add chickpeas and bring to a boil. Cook until tender, about 45 minutes, drain and cool. Remove skin from chickpeas between thumb and forefinger and puree together with lemon juice in a food processor. Stir in garlic, tahini and cumin and blend with a little water until smooth puree. Season with salt, stir in chopped parsley and arrange hummus in a bowl. Drizzle olive oil over the top and serve.

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