• 1 cup dried garbanzo beans
• 1/2 cup Sesame tahini
• 1 teaspoon cumin
• 1/2 teaspoon dried coriander
• 1/8 teaspoon cayenne pepper
• 1 teaspoon baking soda (optional)
• Celtic sea salt to taste
• 1 - 3 lemons, juiced
• 1 - 3 garlic coves, crushed, diced, sautéd lightly
• A splash of olive oil
• A sprinkle of Paprika
• A dash of parsley, chopped

Soak garbanzo beans in water overnight in a large pot. Use plenty of water since much of it will be absorbed by the beans.

Bring pot to a boil. Reduce heat and simmer for 45 minutes in water or until beans are tender. Add salt and baking soda and adjust taste.

Drain beans and retain water. Place beans in a food processor and add salt, garlic, cumin, coriander, cayenne, and lemon juice. Purée, adding some of the retained water to add moisture if necessary.

Spoon into serving bowl. Smooth the top of the mixture, trace a simple design of your choice on it with a knife tip, and drizzle olive oil into the lines. Sprinkle with paprika and garnish with parsley sprigs. Serve in pita with diced tomatoes, chopped lettuce, and brie or Monterey Jack and accompany with spiced lamb or veal meatballs.