1 lb chickpeas or garbanzo beans, soaked overnight
2 T parsley, dried
1 T salt
1 T Hungarian paprika
1 head roasted garlic
1/2 C extra virgin olive oil
4 lemons, juice of


  1. Drain and rinse the chickpeas. In a pot, cover soaked beans with 2″ water and bring to a simmer. Hold at a simmer for 2 1/2-3 hours, or until beans are soft and fully cooked; add water as needed to ensure that they remain submerged. Remove from heat and drain chickpeas.
  2. In a Ziplock bag with a rolling pin, crush chickpeas to a paste. It is not necessary to completely process them down; in fact, it is nearly impossible to remove all of the lumps without a food processor. (Or for a smoother hummus, just use a food processor.)
  3. Mix chickpea paste with remaining seasonings.

Serving suggestions

Serve with toasted pita bread points or crudité.