8 oz dried garbanzo beans
3 garlic cloves
1 rosemary sprig
1/4 cup tahini
2 tablespoons lemon juice
1/3 cup olive oil
1 tablespoon adobo sauce from a chipotle pepper can
1/2 teaspoon smoked paprika
Salt and Pepper
Soak the garbanzos in water overnight. In a pot of room temperature water add the garbanzos, rosemary and garlic. Bring to a boil and simmer for 3-4 hours, or until completely tender. Drain the beans and garlic and place in a food processor with the tahini and a pinch of salt and pepper. Puree and drizzle in half of the lemon juice and olive oil. Taste and add more lemon and oil to taste. Add the paprika and chipotle pepper at the end, pulsing to marble it throughout.
For the blanched vegetables, fill a pot with water and bring it to boil. Fill a bowl half up with ice and water. Slice you vegetables to blanch (bell pepper, green beans, broccoli, carrots, snap peas, asparagus) and the ones you'll leave raw (cucumber, zucchini, celery, cherry tomatoes). Add a tablespoon of salt to the water and throw the vegetables to blanch in, letting them cook for about 30-45 seconds. Test for doneness, and when crisp but tender toss immediately into the ice bath. Dry completely and serve with the hummus.