Our new-crop garbanzos cook quickly; they have a fresh, almost nutty flavor, and you don't need to rinse them like canned beans. We understand some people want to soak beans, others don't. Some salt up front, some brine, some salt later—whatever makes you happy and inspires you to make legumes is what works for us. Except for one thing: baking soda. Many recipes, especially for garbanzo beans, call for a pinch or more of baking soda to help soften the garbanzos. If your beans are old, or if you live in the desert and beans age very fast, this may be a good idea. With your Rancho Gordo garbanzo beans, it's totally unnecessary and can give your hummus a soapy taste. 

This is a simple hummus, but there are lots and lots of variations, mostly in the toppings. The restaurant Moro in London spreads hummus on a plate, then tops it with pine nuts, cooked ground lamb, and flat-leaf parsley. 

• 3 cups cooked, drained Rancho Gordo garbanzos (plus about 1/4 cup broth reserved)
• 3 Tbsp tahini, or to taste
• 2 Tbsp fresh lemon juice, or to taste
• 1 to 2 garlic cloves, minced
• 1/2 tsp salt, or to taste
• Extra virgin olive oil, to top
• Smoked Spanish paprika (optional)

Makes about 2 cups

1. Reserve a handful of garbanzos for garnish, then add the rest to a food processor with the tahini, lemon, garlic, and salt; pulse until smooth, adding a little bean broth if needed to loosen the mixture. Taste and adjust the salt, tahini, and lemon to your liking. You can also mix the hummus in a bowl using an immersion blender, my preferred method.
2. Pour the hummus into a shallow bowl and, with your (clean!) finger, draw a little pattern and gently drizzle your best extra virgin olive oil over the top, letting it flow as it may. Dust with Spanish paprika and dot with the reserved, whole garbanzos. Serve with raw vegetables or pita.