Place all ingredients in blender and blend until smooth, using as much chickpea liquid as needed to achieve desired consistency. Note: I find this blends best if blended on low speed.
Garnish if desired.
Notes
I cook 4 cups dry garbanzos in my large crock pot and that yields about 10 cups cooked garbanzos. This makes: - enough garbanzos to prepare 3 recipes of hummus (1 for eating fresh and 2 for the freezer) - or enough to make one recipe of hummus and one recipe of Greek Garbanzo Salad and one recipe of Cream of Chickpea Soup - or you can simply put the extra cooked garbanzos in the freezer for another day - or if you want to only make one recipe of hummus, cook 1 to 1 1/2 cups dry garbanzos.