• Active Time 10m
  • Total Time 26h 10m
  • Rating ****

Makes 3 cups


  • 1 3/4 cups garbanzo beans (chickpeas)
  • 6 cups water
  • 3 garlic cloves, peeled
  • 1/4 cup tahini paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (or to taste)
  • 1/3 cup fresh lemon juice 3/4 teaspoon salt
  • 2 tablespoons olive oil
  • Pita bread, cut into wedges


Wash garbanzo beans (chickpeas) and soak in cold water for 24 hours. Place garbanzo beans, with their soaking liquid, in a large saucepan and bring to a boil. Simmer for 2 hours, skimming off any debris that may surface. Drain garbanzo beans, reserving 1/4 cup liquid, and rinse with cold water.

Using a foodprocessor, pulse the chickpeas a few times, then add garlic, tahini, spices, salt, lemon juice and olive oil. Puree until smooth, about 1 1/2 minutes. Taste and and adjust seasoning. Serve drizzled with additional olive oil and pita chips.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2642

nutrition information per serving

383 calories; 24g total fat; 0mg cholesterol; 272mg sodium; 32g carbohydrates; 10g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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