6 c. water
3 1/2 tsp. salt
2 tbsp. olive oil
2 tbsp. chopped parsley (or more to taste)
1 1/2 tbsp. chopped garlic (2 - 3 cloves)
2/3 c. fresh lemon juice
1/4 c. tahini
1/2 tsp. ground cumin
Wash the chickpeas. Soak overnight or simmer for 20 - 30 minutes with 3 tsp. salt, turn off heat, and let soak 1 - 2 hours or until soft. Drain, reserving 1 cup of the cooking water.
In a food processor or blender (I have found the blender to work better), combine the chickpeas, 1 c. of cooking water, remaining 1/2 tsp. salt, and remaining ingredients. Blend until completely smooth. Cool and serve.
(Recipe from The Kripalu Cookbook: Gourmet Vegetarian Recipes by Atma Jo Ann Levitt)