Hummus classic recipe at home

This chickpea puree snack is very popular in Israel and other Middle Eastern countries, there are many hummus recipes, in Moroccan, Turkish, Lebanese, we will cook hummus according to a traditional Jewish recipe. You will need chickpeas as the main ingredient, which mainly grows in the Middle East, India, and the southern part of North America. But it can also be bought in most large city stores, so it will not be difficult to find it from you. We cooked with Indian peas, but the taste of hummus turned out to be the same as in Israel, even tastier than canned hummus from the shelves of Israeli stores. First, sort the peas, rinse them and soak them with soda in cold water for 24 hours.
Then rinse thoroughly, fill with fresh water, and put on fire, bring to a boil, and cook for about 6 hours. Then rinse well again, remove all the peel and crush all the peas into a homogeneous mass.
You can do this in a blender or by passing it through a large sieve. Add salt to taste. Now fry the sesame seeds over low heat, then let cool and grind in a blender, you should get a liquid paste (the consistency of squash caviar). We got tahina or tahini paste, now mix tahina with pea paste, dilute with water, add lemon juice and crushed garlic (in a blender and with a meat grinder), pour everything with olive or other vegetable oil, whisk everything thoroughly in a blender until smooth and homogeneous. Done, now you can serve. You can use it with fresh tortillas, pita or with any vegetable side dish. Bon appetit!