3 cups cooked organic garbanzo beans, drained, reserving liquid
½ cup raw organic sesame tahini
¼ cup fresh lemon juice (about one lemon)
4 cloves garlic, peeled
¼ tsp. Real Salt or Michelle’s Low Salt Seasoning
½ tsp. ground cumin
1-2 Tbsp. flax oil or Bariani Olive Oil or reserved bean liquid

Soak 1 heaping cup of garbanzo beans in six cups of pure water overnight or all day. Drain the beans. Place them in a saucepan and cover them with pure water by about one inch. Bring the beans to a boil, reduce heat, cover and simmer for 46-60 minutes or until tender. Drain the beans in a colander over a large bowl or glass measuring cup, reserving the cooking water. Allow the beans to cool while combining the lemon juice, garlic cloves, tahini, salt and cumin in a blender or food processor. Blend until smooth. Add 3 cups of the slightly cooled beans. Blend again until smooth, adding cooking water to make the hummus the preferred texture. If weight loss is desired, skip the oil. For those seeking to keep weight on, add the oil and blend again. The hummus will thicken slightly when refrigerated so make it a little thinner than desired, using the cooking water or pure water. Chill completely and serve with raw vegetables.

NOTE: Tahini is sesame seed butter. Most health food stores carry it. Try to find raw tahini for the most health benefits.

Beans may be prepared ahead of time and frozen in three cup batches with some of the cooking water. This makes it easy to prepare hummus without cooking the beans each time.

This basic recipe can be spiced any way you imagine. Add Sambal Oelek Siracha Sauce for a kick. Add a fresh organic Roma tomato or sundried tomatoes and stir in fresh, chopped basil. Roasted red peppers also can contribute to interesting flavor. Imagination is the limit.