1 can (15 ounces) organic garbanzo (chickpeas) beans, drained and rinsed
3 tablespoons sesame tahini
3 garlic cloves
1/4 cup extra-virgin olive oil
1/4 teaspoon ground cumin
3 tablespoons water
1 1/2 tablespoons fresh lemon juice
1 teaspoon sea salt
Combine the garbanzo beans and tahini in the food processor and process until the beans are ground and you have a thick paste consistency.
Smash the garlic cloves with the side of a large knife. Trim the ends and discard the peel.
Heat 2 tablespoons of the oil in a small skillet over medium heat. Add the garlic and stir until fragrant and golden, 1 to 2 minutes. Remove from the heat and add the cumin; stir until toasted, about 5 seconds. Quickly stir in the remaining 2 tablespoons of oil.
Scrape the mixture into the processor; process until incorporated. Add the water, lemon juice and salt and process until the mixture is fluffy and smooth, 2 to 3 minutes. Serve chilled or at room temperature.
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