(adapted from ‘Amber’s Famous Hummus Recipe’)
Soak 1 cup dried garbanzo beans in a bowl of water on the counter for 12 - 24 hours, change water once if needed. Strain beans then boil in fresh water for an hour to an hour and a half, strain and use immediately or store in an airtight jar in the refrigerator covered with cooking liquid for up to three days.
3 ½ tbsp tahini
3 tbsp lemon juice or light colored vinegar
½ tsp salt
2 - 3 cloves of garlic
2 tsp olive oil
¾ tsp cumin
¾ tsp paprika
Place all ingredients into a bowl, blend smooth with a hand blender. If mixture is looking dry, add more cooking water.
Store in an airtight jar for up to 10 days in the refrigerator, it usually doesn't last that long in our house =)