1/2 pound dried C&F Foods Garbanzo Beans (about 1 cup)
1/3 cup fresh lemon juice (or more to taste)
4 medium cloves garlic, peeled and crushed
1 3/4 teaspoons salt (or more to taste)
1 cup tahini (sesame seed paste)
1/2 teaspoon cumin (or more to taste)
1/3 to 2/3 cup ice water
1/4 cup extra-virgin olive oil
1 tablespoon fresh flat-leaf parsley, chopped
Paprika and olive oil for garnish (optional)
How to Prep and Cook Dried Beans
Rinse, soak, and cook dried beans.
Put lemon juice, garlic, and 1/4 teaspoon salt in a food processor. Add tahini, remaining 1 1/2 teaspoons salt, and the cumin. Blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth.
Add the warm, drained chickpeas to the food processor, reserving 1/4 cup for garnish. Turn the processor on and slowly pour in the olive oil. Mix until very smooth with no grainy texture, stopping to scrape down sides of bowl occasionally. Taste and season with more lemon, salt, and/or cumin as needed.
Put hummus into serving dish. Use the back of a spoon to create a well on the surface of the hummus and drizzle with additional olive oil. Scatter the reserved chickpeas, parsley, and paprika, if using, over the top, and serve. Serves 16.