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.