Hasa Al Hummus
2 3/4 cup
Soak the dried chickpeas (1/3 cup) overnight.
Mince the Garlic Clove. Dice the Tomato. Finely chop the Chili Pepper.
In a soup pot combine the chickpea (1/3 cup) and Water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
Heat Vegetable Oil in a skillet, sautee Garlic Clove, Onion and Chili Pepper until they are very slightly browned.
Add the Tomato, Salt, Freshly Ground Black Pepper, Sweet Paprika and Turmeric Powder to the soup pot and simmer 30-45 minutes or until the chickpea are soft.
Serve with Coriander and Lemon Juice.