15 oz. can (or home cooked) garbanzo beans
1/4 cup fresh lemon juice
1/4 cup tahini
1/2 large clove garlic, chopped fine
2 T. olive oil
1/2 – 1 tsp kosher salt
1/2 tsp cumin
2 – 3 T. water
It is really nice but not necessary to slip the skins off the garbanzo beans. Rinse well and drain.
Mix the beans and lemon juice in the food processor for at least one minute. This is essential to thicken it to the proper consistency.
Add the other ingredients one at a time, processing for at least a minute for each. Use the water at the end to bring the dip to the desired consistency.
Store wrapped airtight (plastic wrap directly on top of the dip) in the refrigerator for up to one week.
Eat with baked pita chips or fresh vegetables, or thin it and use as a salad dressing or as a dressing for rice and veggies.