1 lb dried Chickpeas
5 cloves of Garlic
6-7 tbsp of Tahini
Juice of 1 lemon
Place the chickpeas in a large pot and cover with water. Let them soak for at least four hours (overnight works too). Strain soaked chickpeas, return to the pot and cover with fresh water. Bring the water to a boil, then turn the heat to medium and cover the pot. Simmer for about an hour, until the chickpeas are very tender. When the beans are done, reserve a few cups of cooking liquid and strain the chickpeas in a colander.
Combine the garlic, chickpeas, tahini, lemon juice, about a cup of cooking liquid and a few glugs of olive oil in a blender. Pulse a few times, then add more liquid if needed. Continue to pulse until the hummus is smooth, but still textured. Adjust lemon, salt and pepper to taste!
Garnish with parsley and sumac and store in an airtight container in the fridge for a week!