Adding Garbanzo Beans to Hummus Recipe

"Now we're going to make some hummus. Hummus comes by many different names, it's actually the Hebrew word meaning chick peas. Frequently it's used as a paste and what we're going to use today besides our one can of the chick peas, we're going to be using a 1/2 cup of tahini sauce which is ground sesame seed paste. We're going to be using a tablespoon of curry paste, a 1/4 cup of lemon juice, 1 garlic clove, 1/2 teaspoon of turmeric, 1/2 teaspoon of sea salt. It all goes inside the blender, it's going to be really easy but we're going to show you step by step. Step one we're going to open a can of beans. Right now that sounds kind of treaky but we are using a can beans but don't worry about you know, some people might say why don't you use fresh ones and boil them. The flavor difference in can beans of this sort is so insufficient and the convenient of having them already made is what's essential. You can just keep these in your cupboard and make hummus anytime you want everything for keeps. So we're going to open a can of beans, here we go and then we're going to drain them. What I use is my shimwa which is French for Chinese cause originally the Chinese we're using these to drain things and often you'll see a chef use these to drain stocks to keep them to separate the vegetables from the stock. But today follow me over here. Alright, so we're going to as you can see, the beans, the liquid in there, that's from the cooking, liquid beans are actually cooked in the can. And to keep that flavor there, that liquid, it would just not enhance the flavor of a hummus. So you just want to rinse these off, get all that cooking liquid out of there and let it drain for a couple more seconds. I don't think it could be more easier and you can use a colander, a strainer, anything that has holes to let the water run free."