Ingredients
Equipment
Method
- In a medium sized bowl rinse with water and drain. optional: peel skin off of garbanzo beans for smoother texture
- In a food processer fitted with a blade attachment; blend garbanzo beans with water to break down chickpeas. blend about 1 minute or until smooth. scrape down the food processor bowl.
- Add tahini paste, salt, lemon juice and garlic cloves and pulse about 4-6 times. scrape down the sides of your food processor bowl.
- Once puree consistency has been achieved mix in olive oil. Blend for another minute or until smooth texture is achieved.
- You are trying to get this mixture blended into a creamy consistency. Do not over mix. The dip will be warm because of the mixing. For best results you will want to store this in an airtight container in the refrigerator to cool before serving
Notes
