- 1 cup dried garbanzo beans
- 1/2 tsp salt
- 1/8 tsp cumin
- 1 small garlic clove
- 1 tbsp lemon juice
- 3 heaping tbsp tahini paste (hopefully, El'Jamal but I haven't seen it out of Israel)
- 3 tbsp olive oil
- 1/4 tsp baking soda
- Soak the garbanzo beans in a large pot. Leave overnight.
- Wash and drain the beans, cover them with water and then some, add the 1/4 tsp baking soda. Bring pot to a boil, simmer for several hours, until soft.
- Drain beans RETAINING THE WATER. Let cool a little.
- Put beans in a food processor, process.
- Add rest of ingredients and a little bit of the retained water (precise amount depends on the length of simmering) and process.
- Additional water (from the retained stuff) can be added to reach desired consistency. Note: hummus thickens up when it cools.
Serving suggestion: Place generous amount on a flat plate. With back of large spoon form a crater in the middle of the plate. Pour generous amounts of olive oil into crater. Garnish with chopped parsley and paprika. Serve alongside fresh vegetables (tomato, cucumber, peppers) and hot pita.
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