Rinse the chickpeas (soaked for at least 12 hours) and simmer in fresh water for 1 1/2 to 2 hours.
Strain the cooked chickpeas. Chop the garlic and squeeze the lemon.
Puree all ingredients with a hand blender to a creamy mixture. Season to taste with salt and pepper.
The finished hummus can be garnished with parsley or fresh cilantro.
Preparation Tip:
It is easy to check if the chickpeas are cooked by piercing them with a fork!
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