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Ingredients:


2 cups garbanzo beans
6 tbsp good quality tahini
Juice from half lemon
½ tsp salt
4 minced garlic cloves
½ tsp ground cumin
Paprika
Olive oil


Directions:


Soak the garbanzo beans overnight
Drain, wash and cook in water (cover 2 inches over top) 20 minutes in pressure pot or 1 hours in regular pot
Set aside to cool off until warm
Drain and keep 1 cup of the drained water
Leave ½ cup of the cooked garbanzo beans for later
Move the rest to a food processor with chopping blade
Add 2 tbsp of the drained water
Add the rest of the ingredients except the tahini and process
If too thick add more drained water, one tbsp at a time
Add the tahini and process for half a minute

Served with sprinkles paprika and drizzle of olive oil
Optional additions to serving:
Boiled egg
Chopped parsley
Cooked fava beans
Sliced tomato
Pickled vegetables



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