Subtle, spicy and smooth, this is a variation on a classic Middle Eastern dish that’s served in living rooms from Damascus to Algiers.
- 8 ounces dry garbanzo beans
- 2 quarts water
- 5 tablespoons tahini
- 2 large garlic cloves, peeled
- 1 teaspoon paprika
- 1 juiced lemon
- 1 teaspoon sea salt
- 3 tablespoons olive oil, divided
- Parsley (optional)
Prep time: 30 minutes
Total time: 1 hour, plus time to allow beans to soak overnight.
Rinse garbanzos. Place in a large mixing bowl filled with 1 quart of cold water. Let stand overnight.
Place garbanzo beans into a large cooking pot with remaining water. Add garlic and salt. Bring to a boil and simmer for 45 minutes or until tender (not mushy). Remove from heat.
Strain garbanzos. Let cool, about 15 minutes.
Place garbanzos in blender. Add tahini, lemon juice and 1 tablespoon olive oil. Process ingredients until smooth.
Transfer to serving bowl. Add paprika and remaining olive oil. Parsley garnish optional.
Makes 3 cups. Serve with sturdy bread and veggies.