Could a dish cause war? I would say hummous can. Almost everyone I meet brag  to have the original recipe or claim hummous as a native dish. Well, allow me to join the crowd. I use the same recipe that my mom used. My mom would place the dry garbanzo beans in large bowl and cover them with water. She would change the water every two hours. According to my mom, changing the water would cut down on the gas that will erupt inside you after eating hummous. On the second day she place the garbanzo beans in large pot, fill the pot with fresh water and bring the beans to boil. After that, she would cover them and allow them to simmer over medium heat for long long time.  The beans are usually very soft that you can mash them with your fingers.  In large bowl, shed would mash garlic in sea salt and then add cup at a time from the boiled garbanzo beans.  She will do that until the whole beans are soft like cream.  After that lemon, salt, cumin and tahini are added. That took hours. As for me, it is food processor baby. I have to say, my mom has stronger arms without the use of dumbbell.By the way,the word hummous does not mean spread as everyone think, and as such, you find pepper hummous, avocado hommous and so on. Hummous is what garbanzo bean are called in Arabic. is my or my mom's recipe done my way.Hummousmakes 3 cups6      cloves garlic3      cups cooked garbanzo beans with 1 cup of the cooking water1/2  cup tahini1/2  cup lemon juice1/2  teaspoon freshly ground cuminsalt to taste-In a food processor, place the garlic, the garbanzo beans and the cooking water.  Processes for couple minutes or until the beans are very soft.-Add the rest of the ingredients and belend well until the hummous is well mixed.-Chill over night and serve with pita bread, crackers or pita chips.