Last year I got into the habit of making a big pot of garbanzo beans (or chickpeas) from dry soaked beans. We were living in Japan and hummus was not available locally so I would whip a big batch up. I found a store that sold bulk bags of legumes and would make 2 to 3 cups of dry beans at once to make a few different recipes. I also grew a huge basil plant on the patio and would add those big fresh green leaves into my  mixture and it was delicious not to mention all the great vitamins and nutrients we gain from this herb. Here is my easy vegan basil hummus recipe.
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