Place garlic cloves in food processor and pulse until finely chopped. Add garbanzo beans, lemon juice, salt and tahini. Process at least a minute or two until smooth and creamy. Place in a bowl and drizzle with extra virgin olive oil, beans and ground sumac (if desired). Serve with vegetables and pita bread.
Note: We don’t often think 24 hours ahead to soak dried beans overnight. We typically do the quick soak method, which is this: Cover beans with water. Bring to a boil and boil 2 minutes. Remove from heat, cover and let stand 2 hours. Drain and cook in water or stock until al dente (tender but not mushy). You can also use canned beans in these recipes, but we prefer the dried variety.
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