Soak chickpeas in water for 4 hours or overnight. Drain chickpeas, place in a pan, add water and bring to the boil. Simmer, uncovered, for 1 hour, drain.
Place chickpeas, lemon juice, oil, garlic, water and salt into food processor bowl and, using the pulse action, process for 30 seconds or until smooth. Sprinkle with paprika and serve as a dip with pita bread.
The most popular Middle Eastern dip.
Hint: Add 3/4 cup tahini to hummus for traditional variation (Hummus bi Tahini). Stir through a little extra water to make sauce for kebabs.
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