1 cup dried garbanzo beans
1 medium onion, quartered
1 bay leaf
4 cups water
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup tahini
4 to 6 garlic cloves, minced
1 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup olive oil
Assorted fresh vegetables and crackers
Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Cover and let stand overnight.
Drain and rinse beans, discarding liquid. Transfer beans to a pot; add the onion, bay leaf and 4 cups water.
Cover securely and cook for 1 hour on medium/low.
Remove from the heat. Immediately cool. Drain bean mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf.
Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency.
Cover and refrigerate for at least 1 hour.