Hasa Al Hummus

In a soup pot, combine the Dried Chickpeas (1/3 cup) and Water (2 3/4 cups) and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour (skip if using cooked chickpeas).

Heat Vegetable Oil (1 tsp) in a skillet and sauté Garlic (2 cloves) , Onion (2/3) and Chili Pepper (1) over medium-high heat until they are very slightly browned.

Add the Tomatoes (2/3 cup) , Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , Sweet Paprika (1/4 tsp) , and Ground Turmeric (1/4 tsp) to the soup pot and simmer 30-45 minutes or until the chickpea are soft.

Serve with Fresh Cilantro (4 Tbsp) and a squeeze of Lemon (1/3) .