Israeli Hummus with Paprika and Whole Chickpeas

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Recipe Ingredients:
1/2 Lb.	dried chickpeas
1 Tbs.	baking soda
7	large garlic cloves, unpeeled
1/2 cup	extra-virgin olive oil
1/4 tsp.	ground cumin, plus more for garnish
1/2 cup	tahini, at room temperature
1/4 cup	plus 1 tablespoon fresh lemon juice
	salt to taste
	paprika for garnish
1/4 cup	chopped parsley
	pita bread for serving
Cooking Directions:
1.	In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
2.	In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
3.	In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
4.	Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
5.	Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

Organic Chickpeas (Raw)
Raw, organic chickpeas are wonderful cooked in soups or served as a side dish by themselves. They're an excellent source of protein, fiber and iron.

Paprika
Paprika is a spice made from the grinding of dried sweet red bell peppers. Add it to any dish that craves the wonderful taste of peppers. It is primarily used in rice, stews, soups, and with meats.

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