Basic Hummus Recipe

1 lb bag dried chickpeas
4-6 cloves garlic
raw or pickled jalepenos
1 tsp cumin (or more to taste)
1 tsp corriander (or more to taste)
ground pepper (to taste)
1/2 cup lemon juice (about 3 medium lemons)
1/2 cup apple cider vinegar
1/2 can of tahini
1 Tbs. Olive Oil

Wash, rinse and drain the chickpeas, and repeat.
Soak at least 8 hours (overnight is best) in 10 cups water.
Wash, rinse and drain the chickpeas, and repeat.
Bring 10 cups of water and the chickpeas to a boil.
Turn to low and simmer for 90 minutes.
Rinse and drain the chickpeas.
Add the chickpeas, and all the ingredients except tahini and olive oil to a large food processor.
Puree the mixture 5 minutes or so.
Add the tahini and olive oil and continue to puree until to the desired consistency, about 5 minutes more.
Add 1 to 3 Tbs. olive oil or water to make it consistency of soft cream cheese.

* Based on Vegetarian Times September 2010 issue (page 40) combined with a recipe provided by a friendly cashier at Park Road Books.