Mom’s Hummus

1 cup dried garbanzo beans
2 tbl. fresh lemon juice
¼ tsp. salt
1 tbl. olive oil
1 medium clove garlic
¼ tsp. oregano
¼ tsp. cumin
1 tbl. tahini

Sort garbanzos, looking for anything odd. Rinse them well, then bring to a boil in cold water to cover (add a little salt). Simmer one minute, turn off burner and cover pan. Let beans soak for one hour.

Then drain well, and bring them to a boil in fresh cold water. Simmer, partially covered, until tender—this can take 45 minutes or so, but just keeping checking them. Drain and proceed with recipe. (Or just buy canned garbanzos and rinse them well, but they won’t be as good).

Mash beans, and add other ingredients. Serve at room temperature as a dip for vegetables or whatever else you want to use them for.