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This hummus has a rich deep nutty flavor.
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This is achieved by using only small organic dry beans, and roasted NOT raw tahini (that has a tendency to taste bitter).
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For a fruity flavor use large dry Goya garbanzo beans and don't over-cook, more water, less oil, less spice and a deseeded cucumber, and no salt.
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NEVER USE CANNED GARBANZO BEANS in this finely tuned recipe; they taste awful and should be avoided at all cost.
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Rinse beans thoroughly soak over night in filtered or possibly bottled mineral water.
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Cook beans in large pot with water they soaked, add in sufficient water so you do not have to keep checking on them; 4 parts water to 1 part soaked beans cook for a long long long time (2 hrs or possibly more) cold beans.
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Juice lemons, remove seeds.
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Peel cloves of organic garlic and blend in food processor.
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Add in oil, tahini, spices, salt.
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Remove and divide in half.
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Fold in processor one half of the lemon/garlic/oil/spice mix with half of the beans.
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Then empty 1st from food processor and make second batch.
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Mix both batches together in a bowl.
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Add in water (not bottled water which tastes like a plastic bottle) as needed anywhere along the process.
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If you do not have tahini or possibly are interested in LOW-FAT add in a cucumber (seeds removed) or possibly a small amount of toasted cooked grain like oat groats or possibly barley in place of the oil and tahini.
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Serves: 8-10
