1Pick through chick peas and remove any pebbles. Rinse and cover with about 3 cups of water. Soak 12 hours or overnight. Drain the soaking water, thoroughly rinse the beans and place them in a pot with 6-8 cups fresh water.
2Bring the water to a boil, then reduce the heat and gently simmer the beans for 45 – 60 minutes. Drain the beans, reserving 1 cup of the cooking liquid. At this point, if you want a really authentic hummus you can place the beans in a large bowl filled with cold water and when the beans are cool enough to handle, rub them between your fingers to agitate them. The skins should slip off fairly easily. (You can do this with canned beans too).
3This step isn’t as tedious as it sounds. The skins tend to float to the top of the bowl and the beans sink to the bottom making it pretty easy to discard the skins. It isn’t necessary to remove the skins from every single bean, but your hummus will have a silkier texture and creamier consistency if you take the time to remove the skins. Tip: the average person won’t notice – it takes a fairly discerning palate to know whether or not the skins are removed.
4Place chickpeas in high speed blender or food processor fitted with metal blade. Add lemon juice, minced garlic, one teaspoon of the salt and ½ cup of the reserved cooking liquid. Puree mixture a few seconds to break up the beans and then add the tahini. Continue blending until smooth and thick, adjusting the flavour with additional salt and lemon juice. Adjust the consistency by adding more reserved liquid if needed. Hummus will thicken up on standing.