Hummus

• 1 pound of dry chickpeas (soaked overnight, rinsed, simmered 2 hours, rinsed aggressively enough to remove most of the skins)
• 4 tablespoons tahini
• 4 tablespoons greek yogurt
• 4 cloves garlic
• 2 lemons
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 4 tablespoons extra virgin olive oil

Put the lemon, garlic, salt, and cumin in a stick blender vessel and puree it.

Combine the lemon/garlic with the tahini, oil, and yogurt in a bowl.

My food processor can only handle about half the chickpeas at one go, so I do two batches.