Instructions: Place the garbanzos in a stainless steel pot with about 3 cups of water and 1/2 teaspoon of salt. Bring to a boil, skim the foam off the top, then turn down the heat and simmer the garbanzos for about half an hour. Taste a garbanzo bean - it should be tender but not mushy. You can cook the beans longer, but it probably wont make any difference to their texture.

Allow the beans to cool, then strain them in a colander, reserving the liquid. If you like, you can run water over them and rub them gently between your fingers to loosen the skins, which can be discarded, but this is not a necessary step.

Pulse the garlic in a food processor until minced, then add the garbanzos, tahineh, 4 tablespoons of lemon juice, the sesame oil and a dash of spicy paprika (I like Piment dEspelette). Process briefly, then add 3 or 4 tablespoons of the reserved bean liquid and process again until very smooth, about 3 to 4 minutes. Taste the hummus and adjust the flavor with more lemon juice and more salt as needed.

To serve, spoon the hummus into a shallow bowl and smooth the top, then drizzle it with some good olive oil. Serve this with pita triangles and a plate of crudites.

This recipe yields about 2 cups hummus.

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