1 cup chickpeas — dry
5 cups water
6 bay leaves — or so
3/4 cup chopped onion
1 garlic clove
2/3 cup tomato puree
2 tablespoons lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 teaspoon black pepper
3/4 teaspoon salt
Sort and rinse the chick-peas, then soak overnight in water. Drain them, then add 5 cups of water and bay leaves. Bring to a boil, then reduce the heat to medium and cook for approximately 1 1/2 hours, or until the beans are completely soft. When cooked, drain the beans and puree until completely smooth in a food processor with the rest of the ingredients.