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INGREDIENTS 

• 2 1/2 cups Garbanzo beans soaked in water, 1/2 tsp baking soda for overnight

• 1 small garlic clove

• 1/2-2/3 tsp salt

• 1/4 tsp. black pepper

• 1/2 cup lemon juice

• 1/4 tsp cumin

• 1/2 cup raw sesame paste Tahini

• 1/2 cup water from the garbanzo beans cooking water.

• for decoration:-

• fresh chopped parsley

• Harissa(see recipe)

• Toasted pine nuts

• Garbanzo beans, cooked

• Zaatar

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How to make

• Drain all water from the overnight soaking of the garbanzo beans

• Fill up the pot with fresh water and cook the garbanzo beans for at least four hour!

• A good way to check if the Garbanzo beans are ready is to try and mash one of them between two fingers,

• In some restaurants in Israel they would throw the beans towards the nearest wall, if the beans stick to the wall than they are cooked and ready, but of they fall on the floor than they are not ready, keep cooking for another 30-45 minutes.

• When the garbanzo beans are ready, drain the cooking water but keep about one cup.

• Transfer Garbanzo beans to a food processor, add all other ingredients except for the decorations.

• Process all ingredients on high speed for about 7 minutes, open the food processor, scrape sides of the food processor and process another 5 minutes, taste and see if it needs more salt or lemon juice.

• Refrigerate until ready to serve.

• Decorate with optional ingredients or with ready Tahini sauce (see my Tahini sauce recipe)

• Enjoy

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Chef Yaffa's recipe for epic Lemon spread/dip