3 cups dry garbanzo beans, soaked overnight
1/2 cup olive oil
3/4 cup tahini paste, or more, to taste
1/4 cup fresh lemon juice, or more, to taste
Salt, to taste
1 tablespoon extra virgin olive, for drizzling
Rinse the beans and place in a pot.
Fill with enough water to cover by at
least 1 inch. Allow to sit overnight.
Drain beans. Then add water to cover
by at least an inch. Bring to a boil; then
reduce heat and simmer over medium
heat until the beans are very soft, 1 to
2 hours.
Drain the beans, reserving some
of the water to use later. Transfer
the beans to a blender and blend the
beans until smooth, adding 1/2 cup
of olive oil gradually. Add some of
the reserved water if needed to help
it blend. Add the tahini and blend
in along with the lemon juice. Add
salt. Taste and correct seasonings,
adding more tahini, lemon and salt, as
needed.
Spread the hummus into a flat
serving dish and garnish with a drizzle
of olive oil. Serve with pita bread, pita
chips, carrots, celery, cucumbers or a
combination of any or all of them.