Although, some cooks swear by this method of making hummus, I find this recipe (which uses dried garbanzos as opposed to the more convenient canned) only marginally better. It makes for a creamier paste and a smoother taste. Dried garbanzos are also more cost efficient than the canned ones. All in all, this translates to: If I have planned ahead and have the time, I'll make this recipe. If not the first hummus recipe is more than fine.
1/2 cup garbanzo beans - dried
1/4 teaspoon baking soda
1/4 cup tahini
1/2 cup fresh lemon juice
1 clove garlic - minced
1/2 teaspoon salt
In a small bowl, cover the garbanzos with an inch of water and stir in baking soda. Cover with a loose towel and let soak overnight.
Drain and rinse the garbanzos.
Transfer them to a medium saucepan. over with an inch of water and bring to a boil. Reduce heat to low and cook chickpeas until soft (1 hour), skimming the top as necessary. Drain the chickpeas.
In a blender puree the garbanzos (leave out and peel 3 tablespoons or so for garnish), tahini, lemon juice, garlic, and salt until smooth. If its too thick (it should look like sour cream) add some water. Transfer to a serving dish. If desired drizzle with olive oil. Top with reserved chickpeas. Serve with pita bread.
Calories: 130 Calories From Fat: 42%
Protein: 5g Carbohydrate: 15g
Cholesterol: 0mg Sodium: 236mg