|1 lb||chickpeas or garbanzo beans, soaked overnight|
|2 T||parsley, dried|
|1 T||Hungarian paprika|
|1 head||roasted garlic|
|1/2 C||extra virgin olive oil|
|4||lemons, juice of|
- 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.
- 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.)
- Mix chickpea paste with remaining seasonings.
Serve with toasted pita bread points or crudité.