Soak ½ lb. garbanzo beans over night with 1 teaspoon baking soda added to the water.
On day 2-Drain and rinse beans and then cover with fresh water.
Bring to boil and then reduce to simmer. Cook for 2 hours.
After beans have cooked to desired tenderness, run them under cool water in a colander. Rub the beans between your hands and remove husks. It helps to put beans back in the cooking pot filled with water to allow the husks to float up to the top. Scoop them out with a spider or slotted spoon.
This final step takes some time, but it will make your hummus extra creamy!
Roasted Garlic Hummus:
In a food processor blend the garbanzos and roasted garlic cloves. Add in tahini, water, lemon juice, salt, and cayenne. Pulse to blend.
Slowly add in olive oil in a stream to blend.
Spoon into serving dish and garnish with olive oil, toasted pine nuts, Sriracha, chopped tomatoes, and basil.