Makes 4 cups, Prep Time: 5 minutes

1 clove garlic
2 3/4 cups canned garbanzo beans, drained and rinsed
1 cup tahini
3 tablespoons fresh lemon juice (approximately 1 lemon)
2 teaspoons coarse sea salt, plus extra to taste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons extra-virgin olive oil
1/4 cup sun-dried tomatoes in olive oil, drained

Put garlic in the food processor and pulse until chopped. add remaining ingredients and process 3 to 4 minutes, until chunks are blended and the mixture is thick and creamy with a silky texture. if hummus is too thick, add a few tablespoons of water, up to 1 cup, and process to desired consistency. add extra salt to taste.

Garbanzo beans from scratch
Canned beans for hummus are convenient, but putting up a pot from scratch is easier than you think, healthy and less expensive. Use this quick-soaking method.

Sort and rinse 1 cup dry garbanzo beans. Place in a pot with enough water to cover the beans. Bring to a boil and cook for 2 minutes. Remove from flame, cover, and let sit for 2 hours.
Drain and discard soaking water. Add enough fresh water to come about 2 inches above the amount of beans in the pot. Bring to a boil, then reduce to a simmer and cook until beans are tender, about 35 minutes. Drain, cool, and use as you would canned beans.

Note: You can use this method for any dried beans, adjusting cook time to reach desired tenderness.

Excerpted from Deliciously Organic by Carrie Vitt, published by International Focus Press. Copyright © 2010.