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1/2 cup garbanzo beans - dried
1/4 teaspoon baking soda
1/4 cup tahini
1/2 cup fresh lemon juice
1 clove garlic - minced
1/2 teaspoon salt
In a small bowl, cover the garbanzos with an inch of water and stir in baking soda. Cover with a loose towel and let soak overnight.
Drain and rinse the garbanzos.
Transfer them to a medium saucepan. Cover with an inch of water and bring to a boil. Reduce heat to low and cook chickpeas until soft (1 hour), skimming the top as necessary. Drain the chickpeas.
In a blender puree the garbanzos, tahini, lemon juice, garlic, and salt until smooth. If its too thick (it should look like sour cream) add some water. Transfer to a serving dish. If desired drizzle with olive oil. Serve with pita bread.