We've been fans of Rancho Gordo for as long as we can remember, so we could not be more excited to share this recipe from their new cookbook, The Bean Book. 

"Black garbanzos are a little heavier and denser than their more popular counterpart. It's easy to use them in salads and soups, but they might seem an odd choice for hummus. Yet it turns out they are a delicious option, as shown here by Valley Var and Bottle's chef, Emma Lipp. This is a dish she created for a celebration dinner for Rancho Gordo's twentieth anniversary in 2021, and we make it often. The key here is to really puree the dip thoroughly; rustic texture is best saved for other dishes. 

INGREDIENTS 
4 c cooked, drained Rancho Gordo black garbanzo beans or classic garbanzo beans, plus 1 c bean broth reserved 
¼ c Seed + Mill Organic Tahini
1 tbsp Garlic Confit (recipe below), or more to taste
Extra virgin olive oila few thick slices of sourdough, brushed with oil & lightly toasted or grilled
Salt
2 tbsp fresh lemon juice, or to taste 
Ice water for thinning
Toasted black sesame seeds or nigella seeds for garnish 
Sliced raw vegetables, crackers, or pita for serving 

1. In a blender or food processor, combine the garbanzos with about ½ cup of bean broth (plus more if needed), the tahini, at least 1 tablespoon of the garlic confit and its oil, a glug of olive oil, a sprinkle of salt, and the lemon juice. Blend. Add a little bit of ice water to help smooth the hummus to a creamy consistency. Taste and adjust the seasoning to your liking. 

2. To plate, spoon the hummus into a bowl or dish, then turn the spoon up, using the backside to create a channel in the hummus. Pour olive oil into this impression, and sprinkle sesame seeds to garnish. Serve with vegetables, crackers or pita.

Note from chef Emma Lipp: This is more of a method than a recipe, and it can be batched accordingly in size and in personal variations. A strong blender, such as a Vitamix, is recommended, but a food processor can work as well. Be sure to soak the garbanzos for 6 to 8 hours or overnight. Do not skip this step.

GARLIC CONFIT 
1 head garlic 
½ c neutral oil, such as rice bran 

1. In a small pot, cover the garlic with the oil.

2. Bring to a low boil on the stove, then decrease the heat to very low to maintain a bare simmer. Let the garlic cook low and slow until soft, at least 1 hour. Let cool.

3. Transfer the garlic and cooking oil to a glass jar with a lid, making sure the cloves are submerged in the oil, and refrigerate for up to 2 weeks.