Lemon Hummus
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  1. Combine chickpeas and onion in a large pot, and then add enough water to cover them, plus an additional 2 inches.
  2. Bring to a boil, cover and cook chickpeas on low heat until most of the water has evaporated and the chickpeas are soft enough to fall apart at the slightest touch, about 2 – ¬2.5 hours
  3. Remove chickpeas using a slotted spoon, reserving about 1/2 cup for later. Reserve all liquid
  4. In a food processor, combine chickpeas, tahini, lemon juice, garlic cloves, parsley, cumin, salt and pepper. Taste and correct seasonings as needed. Hummus should be as smooth as possible – if consistency is too thick for you, thin out with the reserved chickpea liquid.
  5. Serve hummus warm, drizzled with olive oil and topped with whole reserved chickpeas, za’atar and sumac. Hummus can be eaten with pita, crudités, or pieces of raw onion.

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