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  • 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


  1. Put garbanzo beans in a bowl with enough water to cover by several inches; let soak 8 hours to overnight.
  2. 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.
  3. 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.
Mealthy tip:

Dress up this dip by serving it topped with a sprinkle of paprika and chopped parsely and a drizzle of extra-virgin olive oil.


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Image of Jen the Mighty
September 12, 2017 at 2:50am

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.