How to make Hummus (and Humus) A hummus made right, will not make you feel heavy or bloated after you eat it. It will not make you - excuse my frensh - fart like crazy, either. It should go down smoothly, leaving you light and happy. Ingredients 2 cups chick-pea grains 1/3 cup tahini juice from 1 sqeezed lemon 1-2 garlic cloves 1/2 teaspoon cumin 1/8-1/4 teaspoon baking soda salt Preparation: 1. Poor the chick-peas over a large plate. Go over them and look for damaged grains small stones, or any other thing that might be there which you would like to dispense. 2. Wash it good and soak the cheak-peas in clean water for a night. Than, switch the water and soak it for a few more hours. The grains should absorb most of the water and double their volume, more or less. 3. Wash the cheack-peas and put them in large pot. Cover with water, add the baking soda and NO salt. Cook until the peas are easly smashed when pressed between two fingers. It should take around 1.5-2 hours. When done, sieve the grains and keep the cooking water. 4. Put the chick-peas into a food processor and grind it well. Leave it to chill before you continue. 5. Add the tahini and the rest of the ingeredients and go on with the food processor until you get the desires texture. If the Humus is too thick, add some of the cooking water. Serve with some good olive oil and chopped parsly.[BR]Good luck!