Serving Size: 8
Prep Time: 10 min
Cook Time: 2 hrs
Vegetarian | Vegan | Gluten Free

Ingredients:
2 cups garbanzo beans cooked
1 cup tahini
2 teaspoons salt
1/3 cup water
1/3 cup lemon juice fresh squeezed
3 cloves garlic, peeled and crushed
1 tsp baking soda
chopped parsley, olive oil for garnish

Preparation:
Soak dried chick peas in 3x their volume of water with 1 tsp baking soda the night before.
1. Rinse chick peas with cold water, place in a saucepan, cover with cold water, add 1/2 tsp baking soda.
2. Bring to full boil, then simmer for 1 1/2 - 2 hours or until mushy. Test by mashing between your finger. Stir occassionally and remove excess foam. Let chick peas cool to 50ºF before using.
5. Process chick peas, tahini, salt and garlic cloves in blender until smooth and light in color.
6. Alternate adding lemon juice and water while blending to end up with the right consistency. Puree should be soft and creamy, but not runny.
Serve in a shallow dish and garnish with olive oil, paprika and parsley.