I learned this form my husbands family. People think it is difficult to make. WRONGO! So simple. And all the ingredients can be purchased in any local grocery store...OK, maybe not in the middle of Montana.
1&1/2 cup dry chickpeas(Garbanzo beans)
2T baking soda
1/4-1/3 cup tahini
1/2-1 t salt
Juice of one lemon
1-2 cloves garlic, crushed
You can start this process before you go to bed, or if you are an early riser, as soon as you get up.(I prefer before I go to bed)
Soak your dry chick peas in enough water to be covered by about 2 inches(The beans will swell) and baking soda. the next morning, drain your beans and rinse thoroughly. Place chick peas in cooking pot and cover with water. Bring to a boil, taking care to remove any foam that occurs during boiling. Once beans are cooked through, turn off heat and let beans cool down(Very important)
Once chick peas are cooled, use a straining spatula and place chick peas in a food processor. Add tahini, salt, lemon juice, and garlic. Puree, until smooth. Your hummus should be the consistency of pancake batter. If too thick, then use the reserve liquid form the boiled chick peas to thin out your hummus. If you prefer more lemon, then add it, and the same goes for the salt or garlic. I like mine garlicky and salty, you may not.
Transfer finished hummus to shallow bowl. Drizzle with olive oil and sprinkle with paprika. Serve with pita bread or raw veggies.