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OK, so I didnt follow a recipe exactly. But here is what I used as reference. I saw an episode on food tv about a Moroccan restaurant that served it.

http://www.cheapfoodhere.com/cheap-recipes/whole-garbanzo-hummus-recipe This recipe calls for canned garbanzo beans, which is fine. I used dried and cooked for several hours in chicken stock and the following spices: Add cumin, coriander, saffron, chili, ginger (dried or real), cinnamon, paprika and cayanne for heat.

Then when I had cooked beans, I picked up the recipe. Key to cooking dried garganzo beans is to soak overnight. And never heavy boil, only light simmer. They are notorious for never softening if cooked at a heavy boil.

I’m sure yours will turn out great! -B