soak 1c dried garbanzos in a quart of water 12-24 hours
bring to a boil, simmer partially covered for an hour with 1t salt + a bay leaf or sage or a little kombu (if they are from a store that sells alot (IV coop) they cook in an hour, if older beans they can take 2-3 hours)
let cool, covered
blender:
cooked garbanzos with remaining liquid if not too much
1/2 c tahini
pour in olive oil for a couple of seconds
2T chia seeds to soak up the liquid
garlic to taste; I use small cloves that are annoying to deal with for regular cooking, and don't bother peeling them
juice from 2 lemons
it might need a little more salt
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