20 minute prep
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1/2 to 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 2 to 3 tablespoons black bean juice
- 8 cloves of roasted garlic
- 15 oz garbanzo beans, drained and rinsed
- paprika to taste
Combine tahini and lemon juice in food processor. Process for 1 to 2 minutes.
Add olive oil, minced garlic, cumin and salt. Process for another minute.
Add half the chickpeas, process for one minute. Then add the other half and process for another minute.
Slowly add black bean juice until the consistency is correct. Then add paprika to taste.