Covered bowl, food processor, chef knife, measuring cups and spoons
1 cup dried garbanzo beans
4 cups vegetable stock
1 tsp ground cumin
¼ tsp cayenne
1/8 tsp turmeric
1 tsp salt
12 oz jar roasted red peppers
3 cloves poached garlic, smashed
¼ cup olive oil
¼ cup tahini
½ tsp ground cumin
3 fresh red chilies or ¼-1/2 tsp crushed red pepper to taste
Rinse dried beans with cold water. Place in a bowl and cover with vegetable stock 2 inches above beans. Cover and soak in refrigerator 6-8 hours. Pour into a medium saucepan, using same liquid, adding 1 tsp ground cumin, cayenne and turmeric. Bring to a boil; simmer until tender, about 45 minutes. Add 1 tsp salt at end of cooking. Drain, reserving liquid, and allow to cool.
Place drained beans into the food processor, along with roasted red peppers, 1 tsp salt, tahini, ½ tsp cumin and chilies. Process or 2-3 minutes, adding bean liquid to make hummus creamier while processing. While continuing to process, drizzle olive oil into hummus and allow mixing for 2 minutes.
At this point, taste and adjust for added salt and chili peppers; add more olive oil if a smoother texture is desired.
Store in a covered bowl in the refrigerator for up to 2 weeks.