- 1 cup dry garbanzo beans
- 6 ½ cups water
- ¾ cup tahini
- 6 tablespoons ice-cold water
- 3 tablespoons freshly squeezed lemon juice, or more to taste
- 3 garlic cloves, or more to taste
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground paprika
- Put garbanzo beans in a bowl with enough water to cover by several inches; let soak 8 hours to overnight.
- Drain garbanzo beans and transfer to a pot; add water. Bring water to a boil, reduce heat to medium, and cook until beans are very tender, 20 to 45 minutes; drain.
- Drain the garbanzo beans and transfer to a food processor; process until fully broken down. Add tahini, ice-cold water, lemon juice, garlic, paprika, and 1 teaspoon salt; continue to blend until smooth and creamy, 3 to 4 minutes. Adjust seasoning to taste. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
Dress up this dip by serving it topped with a sprinkle of paprika and chopped parsely and a drizzle of extra-virgin olive oil.
What others are saying
Jen the Mighty says:
I cheated a bit and used canned garbanzos instead of dry, because I was too impatient to wait. When I'm feeling more like a patient person I will try with dried. Delicious with paprika sprinkled over the top as well.