Source: Michael Claremon

Ingredients

• 2 cans garbanzo beans
• Shelled Garlic, several cloves
• Olive oil
• Lemon juice
• Tahini
• Cumin
• Salt & pepper

Pulse in Food Processor

Put garbanzo beans in food processor and start adding other ingredients, beginning with a couple teaspoons of tahini, olive oil, and lemon juice, and a generous pinch of cumin, plus salt and pepper. Add as much garlic as you want – either whole cloves mashed up with mortar and pestle.

Mike’s Secrets of Success

1. SHELLING THE GARBANZO BEANS: Most quality American brands of garbanzo beans are pre-boiled and become very soft. You can use them as is, shell them in cold water, or just boil briefly and then shell. I like to use brands from the Middle Eastern market, which are usually firmer, and stay harder once you boil them so you can shell them easier. Boil these for about five to seven minutes, and then dump into cold water to cool. In a colander inside a bowl, rub them gently between your hands in cold water and the shells will start coming off. Shake the bowl around and the shells will come to the top and you can pull them out pretty easily. The more shells you are able to remove, the creamier the consistency and better the flavor.
2. You can use jarred minced or chopped garlic, but I like to crush whole cloves with a mortar and pestle. Add as much garlic as you want – you can’t really kill it by adding too much.
3. I don’t really measure any of the ingredients – just start with a little of everything, mix, and add more to taste. Too much tahini or lemon juice can kill it. Also, the taste changes as the garbanzo beans cool.

If vegetarians eat vegetables, then what do humanitarians eat?