Hummus. You're doing it wrong.
This is possibly the smoothest, creamiest hummus I have ever made. And it doesn't use cans. And also does not use oil. Just a few simple ingredients.
I can't understand why people buy this stuff. I've made perfectly reasonable hummus from canned chick peas, but this recipe takes it to another level. What is the trade-off? You skip the weird unpronounceable ingredients in the store bought stuff, and you sacrifice a little more time to cook it.
This batch cost me like, $1.50 and made a solid 4 cups at least. I didn't measure. This is a hobby, not a cookbook. Square up!! (Look it up: Urban Dictionary)
I've intentionally left the spices rather bland so that you can customize to your tastes. Generally I add a lot more cumin and dill. Sometimes some cayenne. The Man pours that good quality olive oil I didn't use over the top. You can figure it out.
1/2 bag dried garbanzo beans soaked overnight in water with a tsp of baking soda mixed in there to trick you into thinking you'll fart less when you eat a gallon of this stuff.
After soaking, cover with water and simmer gently until mushy, about 35-45 minutes. Drain. (Fun Fact: A company makes vegan mayonnaise out of this discarded water that is rumored to taste just like Hellman's)
4 unpeeled cloves of garlic*
1/3 cup lemon juice*
1 1/2 tsp kosher salt**
*Buzz these together in your blender a good bit and then strain out the solids.
2/3 cup tahini
1 tsp ground cumin**
1 tsp dried dill weed**
**Feel free to increase these amounts or add other seasonings you prefer if you roll that way.
Toss everything back in the blender and buzz a couple of minutes until the hummus is silky smooth.
Especially nom nom nom on a nice untoasted bagel and topped with broccoli sprouts.