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Ingredients

1 pound dry garbanzo beans (chickpeas) 10 tablespoons tahini 10 tablespoons extra-virgin olive oil 2 teaspoons salt 1 ½ teaspoons citric acid powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon allspice 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon cayenne pepper, or more to taste ¾ cup water, divided, or as needed

Nutrition Info

135.7 calories carbohydrate: 11.3 g cholesterol: : - fat: 8.7 g fiber: 3.4 g protein: 4.1 g saturatedFat: 1.2 g servingSize: - sodium: 176.6 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Place garbanzo beans into a large container and cover with at least 2 inches of cool water, let stand at least 12 hours.
Drain garbanzo beans and transfer to a large pot, add enough water to cover beans by at least 2 inches. Bring water to a rolling boil, reduce heat to medium-low, and simmer until beans are very tender, about 2 1/2 hours. Remove pot from heat and cool water and beans to room temperature, drain and transfer beans to a glass container and cover. Refrigerate beans, 8 hours to overnight.
Combine beans, tahini, olive oil, salt, citric acid powder, garlic powder, onion powder, allspice, cumin, coriander, and cayenne pepper in a food processor, add 1/2 cup water. Process mixture for 1 minute. Check consistency of hummus and add 1/4 cup water if hummus is too thick, process again until smooth.
Continue processing hummus in the food processor until hummus is warm, about 15 minutes more.

7 Cups

This is a solid hummus with a mild but complex taste and is a good base for making flavored hummus as well.