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Making hummus

Made hummus, based on Delicious Istanbul's 5 Secrets to Perfect Hummus (wayback machine) post.

• 160 g dry chickpeas.
• 4 cloves garlic minced.
• 1 tsp fine sea salt.
• 1 1/2 tbsp lemon juice.
• 1/4 tsp ground cumin.
• 6 tbsp tahini paste.
• 2/3 cup cooking water.
• Extra virgin olive oil, for serving.
• Red pepper flakes, for serving.
• Zahter mixture, for serving.

1. Soak chickpeas overnight.
2. Discard water and rinse chickpeas.
3. Cook in low heat (about 5 cups water) for 1.5 hours for until soft (but keeping shape.) Check if can be mashed with thumnb.
4. Save cooking water.
5. Peal chickpeas (optional).
6. Blend ingredients until silky paste. Taste and add lemon/salt/cooking water.

Keeps in fridge for 3-4 days. Freeze otherwise.