2 cups dry garbanzo I tablespoon baking soda
1/2 teaspoon coarse sea salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
% cup ice water
1 tablespoon extra-virgin olive oil (EVOO)
2 cloves fresh garlic
4 tablespoons Tahini
2 large lemons juiced (no seeds)
I fresh lime juiced
Soak garbanzo overnight in 8 cups spring or filtered water with baking soda
Cook in large pot with a gallon of spring or filtered water, until soft about 45 minutes.
Drain and chill
Mash garlic with mortar and pestle with the salt until it forms a smooth paste. Best to let stand for 30 minutes
Mix with lemon/lime juice in mortar
Put garbanzo (Retain a few beans for garnish if desired) and cold water in machine bowl.
Grind until smooth 2 minutes.
Add garlic lemon, lime juice mixture
Add cayenne pepper and cumin grind for I minute
Add tahini and EVOO grind for 2 minutes
Add more of any item or water to achieve desired taste and consistency. It may thicken after refrigerating
Chill and serve with a drizzle of EVOO and top with remaining garbanzo