New Hummus recipe:

Hummus

Makes about three cups

1 cup dried garbanzo beans
Water to cover

1 ½ teaspoons kosher salt
1 tablespoon- ¼ cup olive oil
¼ cup tahini, (roasted sesame seed butter)
2-4 cloves garlic
Juice from one large lemon, (2-4 tablespoons)
4 tablespoons cooking liquid

Extra virgin olive oil and paprika for presentation

1.  Rinse dried garbanzo beans in a colander and then set in a medium saucepan with the water level about two inches about the beans.  Place over medium high heat and bring to a boil.  Boil for five minutes and then cover and remove from heat.  Let soak for at least one hour or overnight.

2.  Change water in the saucepan and bring to a boil once again.  Add ½ teaspoon kosher salt.  Boil for approximately one and a half to two hours or until thoroughly cooked and soft.  Remove from heat and let cool for at least 30 minutes.  Scoop garbanzo beans into a blender or food processor.  Reserve cooking liquid.  Add olive oil (1 tablespoon is plenty, but up to a ¼ cup for a rich hummus), tahini, garlic, lemon juice, and 4 tablespoons cooking liquid.  Blend until smooth, scraping sides down occasionally.  Add more cooking liquid or olive oil to thin hummus out.

3.  To present, drizzle with extra virgin olive oil and paprika.  Serve with pita chips.  (Roasted with olive oil, salt, pepper, and oregano in the oven at 400 degrees for 10-15 minutes is a delicious alternative for stale pita.)  Store hummus in a sealed container in the fridge for up to a week.

Source:  http://bakelist.com/2009/06/20/the-dips-it/