In my enthusiasm to make the best hummus for a potluck, I decided to use dried garbanzo beans because they are supposed to produce the smoothest texture, which I love! So I dutifully soaked the beans for 24 hours, and then merrily skipped on to making a double batch of artichoke heart and lemon hummus. I wondered why it wasn't as smooth as I'd remembered...until I took a bite. Blech!! It tasted awful! But I don't want to waste all the ingredients. Is there a way to "cook" this hummus so the beans taste okay? It has tahini and olive oil in it, so not sure if it would separate?