I first tasted hummus when I was invited to dinner at the home of Lebanese friends. I was hooked by the taste, of course, but also by the entire presentation of the meal- lots of fresh vegetables, marinated and grilled chicken, lamb. A veritable feast, and a healthy one at that! Here is the way I was taught to make hummus. Soak one pound of chick peas/ce ci/garbanzo beans in fours cups of water, overnight. Drain and add the soaked beans to 5-6 cups of boiling water. Cook until soft. Reserve several tablespoons of the cooking water. -or- Use (2) 15-16 oz cans of chick peas. Do not drain all…