2 cups garbanzo beans (chick peas)
1 cup tahini
1 cup garbanzo cooking water
1 cup freshly squeezed lemon juice
1 to 4 cloves of garlic
1-1/2 teaspoon salt
Paprika or hot red chili powder
cumin and olive oil
Recipe Directions
Soak cleaned and sorted garbanzo beans (chick peas) in water to cover overnight. Cook in soaking water until tender. Reserve about 1-1/2 cups of cooking water and 1 cup of beans, drain the beans. Put drained beans in processors or mash with potato masher. Add tahini and mix well, stir in 1 cup of cooking water, 1 cup lemon juice, garlic and salt. If the hummous seems too thick, slowly add water until you have the consistency that you like.
Pour into flat bowl, decorate with reserved beans, drizzle with olive oil, and sprinkle with cumin and paprika or red chili powder. Serve with fresh whole wheat pita bread or raw vegetables.
