1 3/4 cups (13 oz/400 g) garbanzo beans (chickpeas) 6 cups (1 1/2 qt/1.5 l) water 3 garlic cloves, peeled 1 1/4 cups (10 oz/315 g) tahini paste 1 teaspoon dried cumin 1 teaspoon chili powder (or to taste) Salt 1/3 cup (3 fl oz/90 ml) lemon juice 2 tablespoons olive oil
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 (2 fl oz/60 ml) liquid, and refresh in cold water.
Process until smooth. Add garlic, tahini, spices and salt, lemon juice and olive oil. Reprocess and adjust seasoning. Serve drizzled with additional olive oil with pita chips, tabouleh and taramasalata.
