1 1/2 Cups cooked Organic Garbanzo Beans*
1/4 Cup lemon juice
1 large garlic clove
1/2 tsp Sea Salt*
1/2 Cup Organic Tahini*
2-4 Tbsp ice water, more as needed
1/2 tsp ground cumin
1 Tbsp Organic Olive Oil*
Place the garbanzo beans in a medium saucepan. Cover them with several inches of water, then bring to a boil over high heat. Continue boiling for about 20 minutes (or until the garbs look bloated, their skins are falling off, and they’re quite soft). Drain the garbanzo beans and run cool water over them for about 30 seconds. Set aside.
Combine the lemon juice, garlic and salt in a food processor or blender. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow—ideally 10 minutes or longer.
Add the tahini to the lemon, garlic and salt mixture. Blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. If the tahini is extra-thick add 1 to 2 tablespoons more ice water.
Add the cumin and garbanzo beans (from step 1) to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary—about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust salt, lemon juice and olive oil as necessary
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve with pita or raw veggies. Leftover hummus keeps well in the refrigerator—cover it and leave it refrigerated for up to 1 week.