Spicy Indian-Style Hummus

Ingredients

• 1 pinch asafetida 
• 0.3 teaspoon ground pepper 
• 1.3 cups chickpeas dried
• 0.3 cup chives fresh chopped
• 1 inch ginger fresh chopped
• 0.5 cup parsley fresh chopped
• 2 cloves garlic chopped
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 12 servings pepper fresh black to taste
• 1  juice of lemon 
• 2 tablespoons olive oil 
• 2  pepper flakes fresh green red seeded chopped
• 1 teaspoon sea salt to taste
• 0.3 cup tahini 
• 1 teaspoon turmeric 

Equipment

• food processor
• sauce pan

Directions

1. Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added.
2. Drain and rinse, then transfer to a large saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to medium-low and cover. Simmer for 1 to 1 1/2 hours or until the beans are buttery soft.
3. Drain.In a food processor, combine all of the ingredients and process until you have a thick, smooth paste. You may need to add extra olive oil or a bit of water if you want a thinner paste. Makes 3 cups, nutrition information is based on 1/4 cup serving.