Traditional Hummus

32 oz. pre cooked chickpeas
2 t. salt
Juice of 3 lemons
1/4 c. tahini

Open two cans of chickpeas and drain water. Boil fresh water and soak chickpeas for 45 minutes. Mix water and chickpeas in food processor or blender until very smooth. Add tahini, lemon juice and salt and mix. Spread on a plate, garnish with olive oil, paprika and parsley.

Hanan Najjar (Athar Restaurant, Elmhurst)