Soak garbanzo beans overnight. Discard soaking water, and place in a pot and cover with water by about an inch. Bring to a boil, then reduce heat to simmer. Simmer for 30-40 minutes until tender. Strain and reserve cooking liquid. Place all ingredients in a food processor or high-speed blender. Add just enough of the cooking liquid to get the mixture moving. Process to desired consistency.
Notes: You can also substitute (2) 15 oz. cans of garbanzo beans, drained, for this recipe - just use water in place of the cooking liquid.
Garnish hummus with a sprinkle of sumac (or Green Za'atar or Syrian Za'atar) and a drizzle of extra virgin olive oil. (We recommend a quality extra-virgin olive oil, if you have one.)
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