2 cups – extra virgin olive oil

1 cup – dried garbanzo beans

1 1/2 Tablespoons – lemon juice

3 cloves – garlic

3 Tablespoons – tahini

1/4 teaspoon – salt (to taste)

1/8 teaspoon – pepper (to taste)


1. In at least 4 cups of water bring the garbanzo beans to a boil. Reduce to a simmer and cook until tender. Reserve some of the cooking liquid.

2. Combine all ingredients in a food processor and process until very smooth. If the consistency is too thick, add some of the reserved cooking liquid and process again until smooth.