b'GA R L I C TA H I N I H U M M U S vegan, gluten-freeMAKES8 servings SPECIAL EQUIPMENTfood processorI N G R E D I E N T S Fresh lemon juice, fresh chilies, and fresh cracked black pepper make a big 2 c dried garbanzo beans difference in the flavor of this dish. We use Hawaiian chilies, but some nice 4 tsp salt8 cloves garlic alternatives are fresh cayenne or serrano peppers.4 Hawaiian chilies3 Tbsp fresh lemon juice D I R E C T I O N S Sort through the beans (see NOTE below), then soak in cold water for atc tahini least 1 hour, or up to 8 hours. Bring the beans and soaking water to a boil in a large potc extra virgin olive oil with 2 teaspoons salt, 4 cloves of garlic, and 2 Hawaiian chilies. Lower to a simmer and2 Tbsp cumin cook for 40 minutes or until very soft, skimming off any foam that rises to the top. Drain the beans when done.2 tsp black pepperIn the food processor, chop the remaining 4 garlic cloves and 2 chilies until fine. Add the garbanzo beans, lemon juice, olive oil, and tahini and pulse to mix. Add the remaining 2 teaspoons salt, pepper, and cumin and blend until creamy, scraping the sides of the processor with a spatula if necessary.N O T E With any type of dried bean you want to sort them out before using.Look for beans that are small and shriveled or excessively dirtythey wont cookas well or taste as good.14 staples & fundamentals'