2 cups chick peas (garbonzo beans)
1/4 cup water
1/4 cup fresh lemon juice
4 cloves garlic, sliced
3 tablespoons tahini
3 tablespoons olive oil
HOW TO MAKE TAHINI
* 5 cups sesame seeds
* 1 1/2 cups olive oil or vegetable oil
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Soak the dried chickpeas in cold water for 6 hours. Drain and rinse. Put in medium saucepan with 1 quart of water and bring to a boil. Reduce heat and cover, cook until tender, about 1 1/2 hours.
Combine remaining ingredients and tahini in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well.
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.