INGREDIENTS
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2 15-ounce cans garbanzo beans
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4 ounces spinach, blanched, cooled, and well-squeezed
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1/4 cup tahini
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2 small garlic cloves, peeled and crushed
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juice of one small lemon
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3-4 tablespoons water
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1/3 cup extra virgin olive oil
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1 1/2 teaspoons kosher salt
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4-5 turns of a pepper grinder