• Drain beans, reserving some liquid. 
  4 cups cooked garbanzo beans
• Measure all ingredients except salt into the bowl of a food processor.
  3 tablespoons tahini, 1/2 - 2/3 cup lemon juice, 4 cloves garlic , 1 teaspoon ground cumin
• Process until smooth, adding a little more lemon juice, some of the reserved liquid, or water if necessary. (My husband thinks it’s too lemony if I use the full amount of lemon juice; I like it that way – this totally depends on your preference.) Add salt to taste.
  Sea salt
• Store in fridge for up to a week.

To use dry garbanzo beans in this easy hummus recipe:

• Soak one pound of beans overnight, making sure they’re covered by about 4″ of water. Drain and rinse beans. Put beans in a stock pot, again covering them with about 4″ of water. Gently boil for about an hour or until beans are soft. Drain. Use four cups of cooked beans in recipe and freeze the rest for next time.

To assemble the hummus bowls:

• Choose your desired toppings and arrange them in a bowl.
• Top with a large dollop of hummus.
• Drizzle with extra virgin olive oil if desired.