Tarsus Humusu

Rinse the dried chickpeas thoroughly and soak them in plenty of cold water overnight, or for at least 8 hours.

Drain the soaked chickpeas, place them in a pot with fresh water, and cook until they are very tender and easily crushed, approximately 90 minutes. Skim off any foam that rises to the surface.

While the chickpeas are still warm, drain them, reserving some of the cooking water. Peel the garlic cloves and crush them into a paste.