Ingredients
16 oz dried chick peas (garbanzo beans)
6 cups water to soak
½ teaspoon baking doda
6 cups water to cook
2-3 garlic cloves – minced
Zest and juice of 2 large lemons
1 teaspoon cumin
½ teaspoon garlic powder
¼ cup tahini (sesame paste)
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
Instructions
Soak chick peas in water and baking soda for 12-24 hours. Drain and rinse. Bring chick peas and water to a boil. Reduce heat and simmer for 1½ hours or until tender (stir occasionally). Drain and rinse. Refrigerate until cooled. Combine chick peas and all other ingredients in food processor. Puree until smooth. Refrigerate in an airtight container.
