I love hummus and I finally made it (successfully) starting with dried chickpeas or garbanzo beans instead of canned chickpeas. I tried in this post, but I failed because I failed to cook the chickpeas before blending them with the other ingredients.
Drain the liquid saving 1 Tbsp liquid.
(You can tell that I threw some black beans in. I had some left over from Mexican food and decided to use them in this. It was a great variation!)
The recipe calls for Tahini. It is sesamee paste. You can find it near the peanut butter or in the international aisle. It stores for some time in a room-temperature location and does separate.
Place chickpeas, 1 Tbsp liquid, 1 Tbsp lemon juice, 1 Tbsp tahini, 1 large garlic clove, ½ tsp salt and ¼ tsp pepper in a food processor. Stream in olive oil into the food processor as the mixture blends. (it will be approximately ¼ c. olive oil.)
Taste and add any additional seasoning as needed.
Place in a serving bowl and cover with paprika. Serve with crackers, pita, raw vegetables, as a sandwich spread, or in a cold pasta or quinoa salad.I made two; one with black beans and one plain as I used it in a dip.