-3/4 teaspoon garlic granules (or 1 clove)
-3/4 cup fresh cilantro (or more to taste)
-Filtered water (to bring the hummus to a preferred consistency)
2. With the food processor running, drizzle in oil.
3. Check for texture. Too thick? Add in 1 tablespoon of water at a time until you reach your desired texture.
*Soak beans in filtered water for at least 8 hours, I soak mine for 24 hours and change the water 2x. Boil in filtered water until tender and store in fresh water until ready to use. I soak & boil around 6 cups of beans at a time and freeze the leftovers for another day (they do great in the freezer!).
*A word about the beans: I go back and forth between garbanzo beans and chana dal beans. Chana dal yields a nice smooth hummus but with a much milder flavor so you really need to increase your ingredients. Garbanzos are rich and flavorful with a thicker consistency. I love them both but lately I’ve been using garbanzo beans for that full hummus flavor.