4 cups water
1 teaspoon baking soda
1 29oz can of organic garbanzo beans,
washed and drained
1 garlic clove
1/3 cup tahini
1 lemon, juiced
1 teaspoon kosher salt
3 tablespoons extra virgin olive oil
Over a medium flame, heat water, baking soda and garbanzo beans in a small pot.
Boil for 30 minutes, until beans are very tender.
Drain water and place chickpeas in a food processor or blender.
Add the garlic, tahini, lemon juice, salt and olive oil .
Blend everything until very smooth.
If needed, add lemon juice or salt to taste.
Garnish with a drizzle of olive oil, za’atar, sumac, paprika, herbs, and of course tahini!