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1
preheat oven to 300 degrees and put oven rack in center of oven.
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2
rinse garbanzo beans and take out any stones, dirt and bad beans.
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3
add beans and water to saucepan with lid.
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4
bring beans to boil and then simmer, covered, for 45 minutes.
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5
while beans are boiling, spread seeds on cookie sheet and toast in oven for 8-12 minutes until they are dark brown but not black.
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6
(watch closely after first 5 minutes to make sure they don't burn--they go from dark brown to black VERY QUICKLY).
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7
remove seeds and put in very large deep bowl IMMEDIATELY so they don't burn.
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8
while beans are boiling, peel all of the garlic in the head of garlic and slice thin.
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9
place garlic and oil in small frying pan and saute over medium heat until light golden brown (about 5 minutes).
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10
add garlic and oil to sesame seed bowl.
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11
remove beans from the heat.
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12
take 1/2 cup of bean water and put in with the seeds and garlic.
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13
puree the seeds and garlic until smooth and no more seeds are whole.
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14
** if using food processor, make sure liquid doesn't go above the blade top.
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15
add garbanzo beans to the seeds and puree until smooth.
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16
stir in remaining ingredients.
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17
taste hummus and adjust ingredients as desired.
