Ingredients
- 6 bay leaves
- 1 garlic clove
- 5 cups water
- 1 cup chickpeas dry
- 5/8 cup tomato puree
- 3/4 cup onion (chopped)
- 2 tablespoons lemon juice
- 3/4 teaspoon cumin (ground)
- 3/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
Sort and rinse the chick-peas, then soak overnight in water. Drain them, then add 5 cups of water and bay leaves. Bring to a boil, then reduce the heat to medium and cook for approximately 1 1/2 hours, or until the beans are completely soft. When cooked, drain the beans and puree until completely smooth in a food processor with the rest of the ingredients.