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1
SOAK dry garbanzo beans over night, about 8-12 hrs (not counted in the prep time) *using canned garbanzo beans is ok, just has that tin can tangy taste.
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2
DRAIN water and place garbanzo beans in a pot w/ 4 cups of water & 1 tsp baking soda.
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3
BRING to boil, then simmer until beans are either 3/4 to fully cooked depending on the texture you are looking for.
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4
(time depends on the dry beans).
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5
Remove beans from pot and reserve the garbanzo beans broth.
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6
You can, set aside 1/2c of the beans if you want a chunkier hummus to stir in at the end.
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7
PLACE garbanzo beans in food processor and about 1/2-1 c reserved broth.
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8
PULSE until the beans are chopped up.
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9
Now ADD the garlic, salt & tahini to the processor & BLEND on high until combined and a bit smoother.
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10
Scrape sides if needed.
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11
ADD the lemon juice and the olive oil & PROCESS on high until smooth.
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12
(taste and add more lemon juice, garlic, tahini or olive oil to attain your desired taste)
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13
Scrape the sides and add more reserved garbanzo beans broth to thin it if you desire.
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14
The broth is the lighter choice, however for a really yummy hummus, of course you would add more olive oil and a bit more tahini :-).
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15
If you saved the 1/2c garbanzo beans, then go ahead and stir them in or if in a hurry pulse the blade a couple of times.
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16
Place hummus in small shallow bowls and drizzle w/ olive oil (about 2 tsp).
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17
Remember this additional olive oil isn't in the calorie info.
