Authentic Hummus Dip

It's best if you soak dry organic garbanzo beans overnight. If that is not practical, or you decide to make Hummus on the spur of the moment, canned organic beans will do fine, just rinse, and drain well.
Note: Studies have shown that people who consume garbanzo beans regularly have better blood fat regulation, including lower levels of LDL-cholesterol, total cholesterol, and triglycerides

To Prepare dry beans: Soak 1.5 cups dry beans and 1/2 tsp baking soda in 3 cups of water, overnight. The next day rinse beans, add 5 cups of water to large pot, add beans and bring to a boil. Turn heat down to medium-low and simmer until tender (30 - 45 mins). You should have around 3 ½ cups of beans. Drain and cool before processing.

3 ½ c. boiled organic Garbanzo beans, or 2 cans
3 large cloves organic Garlic, peeled
2 tsp. Sea Salt (adjust to taste)
2/3 c. Lemon juice
¾ c. Sesame Tahini (Alwadi, Cortas and Joyva are good brands)

Place beans in a food processor with metal blade. Process for 2 minutes, scraping down sides.

Crush garlic with salt in mortar and pestle until smooth. This way ensures you get the full flavor of the garlic, and that it is well macerated (no little chunks). Add lemon juice and stir to incorporate.
Add lemon-garlic mixture and pulse 5 times just to mix it in. Pour Tahini sauce through feed tube and process until well blended. Add a little water to reach thick but creamy consistency.

Scoop hummus into a shallow bowl or platter using a spatula. Smooth the surface making an indentation inside the perimeter. Drizzle this moat with virgin olive oil.

You may decorate with chopped parsley, pomegranate seeds, mint leaves and/or a few garbanzo beans. May serve immediately or cover and refrigerate.