This recipe is based on The Arab Table by May Bsisu. It takes some work but is worth it! Contributed by Larry Christian, a CSA member.
  1. Put garbanzo beans and baking soda in a bowl and fill with water until beans are covered by 1-2 inches. Soak overnight.
  2. Drain and rinse beans with cold water.
  3. Put beans in a pot with 6 cups of water. Bring to a boil over high heat. The beans give off a foam for about 15 minutes. Skim off the foam until it stops.
  4. Reduce the heat, cover and simmer for 90 minutes.
  5. Drain, reserving the liquid, and put the beans in a large bowl of cold water.
  6. The beans have translucent skins. Remove the skins by gathering a handful of beans and rubbing them between your hands. Repeat until surface is covered with skins. Pour off and refill with water. Continue rubbing until skins are mostly removed. Drain the beans.
  7. Put the beans, garlic, salt, sesame tahini and lemon juice in a food processor. (Note that the tahini separates if the jar has been sitting for a while. The oil comes to the top and the bottom of the jar gets very thick. Mix thoroughly in the jar with a fork until the tahini is smooth and consistent before adding to processor.) Pulse processor until thoroughly mixed, then process for several minutes.
  8. Add bean broth little by little and process several minutes more until the mixture is smooth and creamy.
  9. Taste and add lemon juice if needed. Note that the garlic flavor will intensify as the mixture rests.
  10. Garnish with olive oil, paprika and parsley.
  11. Serve in a shallow platter with pita, sliced cucumber, tomatoes or carrot sticks.
  12. This recipe makes enough to take to a pot luck and have some left over. For smaller quantity, freeze half of the beans in their broth and reserve for later.
Recipe Notes