• 1 large can of garbanzo beans (chickpeas)
• 1/2 yellow onion, finely chopped
• 1 fresh Roma tomato, seeded and chopped into small pieces
• 2 large garlic cloves, minced
• 2 tbsp tahini
• 2 tbsp reserved chickpea water
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp red pepper flakes
• juice from half a lime

1. Drain garbanzos, reserving 2 tbsp of liquid, and pour into a small pot.
2. Add reserved liquid, tahini, garlic, red pepper flakes, lime juice and olive oil.
3. Put on medium heat and stir until well-mixed and hot throughout.
4. Remove from heat.
5. Add lemon juice, chopped onion, tomato and salt and mix well.
6. Serve immediately with warm pita slices.

This recipe calls for canned garbanzo beans, which is fine. I used dried and cooked for several hours in chicken stock and the following spices: Add cumin, coriander, saffron, chili, ginger (dried or real), cinnamon, paprika and cayanne for heat.

Then when I had cooked beans, I picked up the recipe. Key to cooking dried garganzo beans is to soak overnight. And never heavy boil, only light simmer. They are notorious for never softening if cooked at a heavy boil.

I’m sure yours will turn out great! -B