In this recipe, all of the ingredients are placed into the food processor...
1. Pour contents of a 14 to 16 oz can of garbanzo beans into a strainer and rinse.
Garbanzo beans have a shell and the shell can be removed easily from canned beans. Pick the beans out of the strainer one at a time and pinch the shell off the bean with thumb and forefinger as the you drop the bean into the food processor. There are around 200 beans in a can, so this process of shelling the beans takes about 10 to 12 minutes. The shell doesn't have much taste but removing the shell will give the hummus a creamy texture.
2. Add 1/3 cup of tahini to the food processor.
Tahini settles in the can while sitting on the store shelf or even while sitting in your fridge or cabinet. The top layer is oil and the the sesame paste settles to the bottom. Before pouring or scooping out 1/3 cup of tahini, mix the tahini well with a fork in the jar or can. While mixing the tahini, make sure there is no paste stuck to the sides or bottom of the container and there should be no clumps of sesame paste in the container before pouring out. It takes a few minutes to mix the tahini and you may have to do this every time you pull the can or jar out of the fridge. Its often a little messy, but doing this will ensure that your tahini has the right consistency and taste.
3. Add next 6 ingredients to the food processor and mix in the food processor for a couple of minutes.
The amount of water needed is usually 1/4 cup minimum. The amount needed to achieve the desired level of consistency changes depending on the amount of moisture in the beans, I think. After mixing for a couple of minutes, you can continue to add up to another 1/4 cup of water until the hummus has the consistency you want.
Some canned garbanzo beans are salted and some are not. You can try not adding any salt until after the mixture has been processed and then add salt to taste.
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