I got inspired to make hummus, baba ghannouj, and khobiz all from scratch for dinner. The pot of boiling chickpeas for the hummus. They take so loooooong when dry.

Also, my recipe to share:

Hummus Bi Tahini:
2 cups COOKED Chickpeas (1 cup dry), skins removed (have fun with that)
1/4 cup Tahini
1/2 cup FRESH Lemon Juice (~2-3 lemon's worth)
2 Garlic cloves
AN Salt (you will need quite a bit)

1. Cook and skin chickpeas as needed. To test doneness, split one in half. It should be the same colour all the way through. If there's a white spot in the center, they're not done.
2. Everything. In a blender. Will it blend? Deliciously! May need some water to adjust smoothness.
3. Serve in a shallow dish. Make a well in the center, pour in a small pool of olive oil. Top with cayenne, and minced parsley.