Hummus From Dried Chickpeas - cooking recipe

Ingredients

1 lb dried garbanzo beans, soaked overnight
1 cup tahini
3/4 cup lemon juice
1/2 cup olive oil
6 -8 garlic cloves, peeled
1 -2 tablespoon salt, to taste
1 teaspoon ground cumin (optional)

Preparation

Bring chickpeas to boiling then simmer about 1/2 hour until tender.
Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
Mix the batches together in a large bowl.
Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
Pack in freezer containers of an appropriate size for your household.
Tip -- This makes a nice hostess gift when attractively packaged.
Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.