Yummest Hummus

This recipe is taken from Margie's blog, which is a great blog. I've admired her earthy, honest writing for many years. A huge bowl of this yummyhummy featured on my kitchen table last week.

Hummus
Begin by soaking one cup of garbanzo beans for 24 hours. Not just overnight. Place in saucepan with 1 t. olive oil, bring to a boil and simmer until beans are tender, about one hour. Stir occasionally. Add more water if necessary to keep them covered. When garbanzos are done, they still have substance and are a little al dente. Drain, reserving the broth. Cool.
Option: Substitute 1 can of garbanzo beans if you must. Drain, reserve broth.

Place beans in blender. Along with:

1 large clove garlic, chopped
3 T. fresh lemon juice
½ t. ground cumin
¼ c. tahini (ground sesame seeds)
(Flavor improves if you can wait to eat it.)

Blend, adding broth until you like the consistency. Spoon onto a shallow dish, drizzle with a little olive oil and sprinkle a bit of red chile flakes on the top.
Serve with pita, chips, crackers, what ever sounds good.