- 16oz canned garbanzo beans, drained
- 1/2 tsp baking soda
- 1/3 cup lemon juice
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 cup tahini
- 1 tsp cumin
- 1 Tbsp olive oil
- 1-2 Tbsp ice cold water as needed
- Extra olive oil and paprika for the top
To get the creamy texture: Place the garbanzo beans in a medium saucepan and add the baking soda. Cover the garbanzo by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 15-20 minutes, or until the garbanzo beans look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer. Add the tahini to the food processor and blend until the mixture is thick and creamy.
Add the cumin and garbanzo beans to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add ice water by the tablespoon if necessary to achieve a super creamy texture.
Top with olive oil and paprika.