Soak 1 cup of small chick peas and 1 Tablespoon Baking Soda in water overnight.
Rinse off and soak in clean water for 2 or more hours and drain.
Add chick peas and 1/2 teaspoon baking soda to pot and cook on high heat until the peas are dry. Then cook two minutes more.
Add 6 or 7 cups of water to pot and bring to a slow boil. Skim off any foam as they cook. Cook until tender and drain.
While they are cooking mix:
1/2 cup tahini
1/4 cup lemon juice
2 cloves of garlic
Add chick peas to blender and blend until smooth. Then add tanhi, lemon juice, garlic and 1/4 teaspoon cumin. Place into refrigerator.
When ready to serve use ice water (if needed) to dilute to desired consistency.
Top with a good quality olive oil, olives and chopped flat leaf parsley.
, on Flickr