Hummus (Lebanon)

1 lb 1 1/2 oz. Cooked chickpeas (garbanzo beans, see cooking method below, or use canned)
10 oz tahini
7 oz. lemon juice (about 4 lemons)
1 tbsp yogourt
1 clove garlic mashed with salt to taste
1 ice cube
5 tbsp. cold water
Chopped parsley, olive oil, olives, and cayenne pepper for garnish

Mash garlic with salt until fine. Drain chickpeas from water and stir into it the mashed garlic. Mix well. Pour the mixture into a masher or blender and add an ice cube. When it is well mashed add the tahini. Gradually add lemon juice which has been strained. Run the entire mixture through a fine strainer forcing it through with a spoon. Serve on shallow plates after decorating with the garnishes.

Cooking Chickpeas:
Soak chickpeas in cold water for ten hours, adding to it when soaking half of the amount of soda above. Take chickpeas out of the water, wash and add 3 pints of cold water and the remainder 1.5 tbsp of the baking soda. Cook over strong heat until foam appears. Skim and reduce heat. Cook for about two hours or until well done.