Chef Sam's Hummus with Sumac & Olive

Yields 4 Cups

1 pound dry Garbanzo Beans, soaked overnight in cold water or can use 5 (15 oz cans) garbonzo beans
6 cloves fresh garlic, peeled & chopped
1/2 cup Tahini Sauce
1/3 cup freshly squeezed lemon juice
1 tsp Kosher salt
2 Tbsp Extra virgin olive oil and more for garnish
1 Tbsp Sumac (for garnish)
2 sprigs Fresh Mint for garnish

Place garbonzo beans into a pot of cold water and cover with pot with a lid and soak overnight to rehydrate beans
(If you are using canned beans, proceed to next step, no soaking needed)
The next day, place soaked bean on stove over medium high and cook until soft (about 40 minutes), save 1/2 cup of beans for later use
After beans are soft, remove from stove and drain the beans, saving 1 cup of the bean liquid
Place beans into a food processor with the garlic and process well
Next, add in the lemon juice, salt, tahini, and puree ingredients until very smooth. If mixture is dry, add in some additional reserved liquid.
Transfer the hummus onto a serving plate or platter. Spead out the hummus in swirl pattern for presentation.
Sprinkle the top of hummus with Sumac and also drizzle top with Extra Virgin Olive Oil. Garnish with fresh mint.
Enjoy hummus with your favorite Rustic Bakery flatbread or flatbread bites.