First, I soaked 1 cup of dried garbanzo beans (chick peas) overnight.
After soaking, I rinsed the beans thoroughly and placed in a pot to cook adding enough water to cover the beans by about 2 inches. I added a strip of Kombu (which I didn't use the second time, but next time, would use a small piece).
Once the water came to a boil, I put the heat on the lowest setting to simmer. They took about 1 hour and a half to cook.
After the chick peas were finished, I drained the pot, transferred the beans to a bowl, and added:
1 garlic clove (pressed)
5 Tbsp extra virgin olive oil
4 Tbsp tahini paste
1 lemon, juiced
1 tsp cumin
I mixed all of that with my super soup mixer, which worked way better than a blender.
I added some paprika to make it look pretty and this is how much it made!
I baked some whole wheat pita on the baking stone and cut some carrots for a delicious appetizer!
Next time I would add:
A little more lemon juice
Some extra spices for some more flavour (have to experiment with this)
Another garlic clove
And maybe a little more olive oil to make it creamer