So we start with dried Garbanzo Beans (aka chick peas). I am using about 3 cups of dry beans.
Soak them over night, or up to 20 hours'ish.
Then rinse, put in a pot, and add water a few inches above the beans. Bring them to a low boil, until the starch bubbles into a foam.
Until it is smooth, and has a creamy texture. It will seem too creamy at first, but beans continue soaking up liquid...so we put it in the fridge overnight, and then it is perfect the next day :)
Then strain and rinse the beans...
This removes most of the starch and removes most of the gas causing stuff.
Then we put the beans back in the pot (I rinse the pot first), cover with water at least 2 or 3 inches above the beans. We need to bring them to a boil again...and then turn down to a simmer for a couple hours, until you can easily smoosh a bean between your fingers.
Now we gather up all the spices, and drain the beans again...this time save the cooking liquid. I am using...
2 T Olive Oil
2 T Roasted Sesame Oil
about 1/3 C Roasted Sesame Tahini
2 or 3 cloves Garlic
1 T Cumin
1 T Salt
1 t Black Pepper
1/2 t Cayenne Pepper
1/2 t Paprika
and some Basil
(sometimes I add the juice from one lemon, but not always)
I just put everything (except the cooking liquid) into a food processor and blend it on low, add some cooking liquid, blend some more...add more cooking liquid...etc
Until it is smooth, and has a creamy texture. It will seem too creamy at first, but beans continue soaking up liquid...so we put it in the fridge overnight, and then it is perfect the next day :)
epic-express