Hummus bi’l Kammun Recipe

Hummus bi’l Kammun
Serves 2-4
2 15 oz cans drained and rinsed chickpeas (or 3 cups prepared, dried chickpeas)
4 garlic cloves, crushed
1/4 cup olive oil
1 tsp ground cumin
2 tsp paprika
1 tsp harissa (or more to taste)
2 Tbsp tomato paste
1 quart cooking water
1.     In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper. Simmer for 5 minutes. Add water and chickpeas (reserve ¼ cup chickpeas for garnish if using shallow bowls). Stir to combine and bring to a simmer.
2.     Use an immersion blender to make a coarse puree. Simmer gently, uncovered, for an hour. Stir occasionally.
3.     Puree again, this time getting the soup perfectly smooth (you may also use a blender). More water may be added until desired consistency is achieved.
4.     Ladle into serving bowls. Garnish with a drizzle of olive oil and, if using shallow bowls, reserved chickpeas. Serve with warm, crusty bread.

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