Hummus Bi Tahina – Cold Chickpea Puree

The day before, rinse dried chickpeas in a colander under cold running water, then pour enough cold water in a baking dish so that it is 5cm above the peas. Soak at room temperature for at least 12 hours. Drain the water and cover the peas completely with water in a 2 to 3 liter saucepan. Season with salt and bring to a boil. Lightly cook the peas over low heat for 2 to 3 hours, until very soft. From time to time, bring the liquid to the old level with boiling hot water. Then pour into a sieve and keep the cooking liquid. Crush the garlic to a pulp. Add the peas and an eighth of a liter of their cooking liquid and mash heartily until a smooth puree is obtained. The garlic and peas can be stirred through a fine sieve with the liquid just the same. With a large spoon, add the juice of one lemon, never more than a few tablespoons full at a time. While continuing to beat throughout, gradually add tahini by the tablespoonful, working the mixture for a very long time until it is very smooth. It should be thin enough that it is easy to stir a bulge into the center on a plate with the back of a spoon without the mixture running into each other. If necessary, whisk in up to an eighth of a quart of cooking liquid from the peas or an eighth of a quart of water by the tablespoonful. To serve, spread evenly on a plate. Depending on your taste

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