1/2 cup Garbanzo Beans
1 clove garlic
1 minced serrano pepper, optional
3 tablespoons fresh lemon juice
1 teaspoon unrefined sea salt
2 tablespoons sesame tahini
1/2 cup extra virgin olive oil (see sources)
Rinse the garbanzo beans, and pick out any loose bits of debris. Place them in a bowl, and cover them with warm water by two inches.
Cover, and allow them to soak at least 18 and up to 24 hours. Drain the beans and rinse them well.
Pour the beans into a fine-mesh sieve or into a sprouting jar (available here). Rinse and drain the beans two to three times a day for two to three days, or until the sprouts barely emerges from the tip of the bean.
Rinse the beans well, and pour them into a medium saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium and continue simmering the beans for 1 1/2 hours, or until tender. Drain and rinse well in cold water.
Slip the papery skin that envelops the garbanzo beans off, and place the beans into the basin of a food processor. Add the garlic, serrano pepper, lemon juice, salt and tahini. Pulse for ten seconds until the ingredients are loosely blended.
Pour the olive oil into the feeder tube, so it drips into the basin of the food processor in a slow and thin stream, and process until the olive oil is spent and the hummus is well-emulsified. Serve immediately, or spoon into an airtight container. It will keep in the fridge about a week.