Middle Eastern Hummus
- 3 cups dry garbanzo beans soaked overnight
- 1 pinch baking soda Optional
- ½ cup extra-virgin olive oil
- ¾ cup tahini paste
- ¼ cup fresh lemon juice or more to taste
- 1 large clove garlic minced, or more to taste
- 1 teaspoon ground cumin
- salt to taste
- 1 tablespoon extra virgin olive oil for drizzling
- Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using.
- Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
- Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish.
- Transfer the rest to a blender or if you have a hand blender, a large bowl. 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.
- Blend in the garlic, cumin and salt.
- Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.