Measure all ingredients except salt into the bowl of a food processor.
3 tablespoons tahini, 1/2 - 2/3 cup of lemon juice, 4 large 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. Store in fridge.
sea salt
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, retaining about 1/2 cup of the cooking water to use for thinning the hummus as necessary. Use four cups of cooked beans in recipe and freeze the rest for next time.
Notes
If you don't have a food processor, you can still make this easy hummus recipe, though it will take a bit more effort to smash the garbanzo beans. You can use a pastry blender, a potato masher, or the back of a wooden spoon.