INGREDIENTS
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1 cup dried garbanzo beans/chickpeas, rinsed then soaked overnight
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½ cup Homemade Tahini Paste
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¼ cup extra-virgin olive oil
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2-3 tablespoons freshly squeezed lemon juice
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1-2 cloves garlic, roughly chopped
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¼ teaspoon ground cumin
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½ teaspoon salt
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Reserved cooking water from the garbanzo beans
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Extra olive oil, a sprinkle of paprika, and chopped fresh cilantro for garnish