The key to achieving a creamy, yogurt like consistency with this dish is to add liquid slowly while blending.Makes about 4 cups (32oz).

Ingredients

• 2 cans, 15oz garbanzo beans or chick peas, liquid reserved
• ⅓ cup sesame tahini
• ¼ cup lemon juice, or about 2 lemons
• 3 cloves garlic (optional: roasted)
• 3 tbsp olive oil
• 2 tbsp granulated onion
• 1 tbsp salt
• 1 tsp ground black cardamom
• 1 tsp sweet paprika
• 1 tsp ground oregano
• 1 tsp ground thyme

Instructions

Strain garbanzo beans into a bowl, reserving the liquid.Combine tahini, olive oil, lemon juice and garlic in a food processor equipped with a metal blade. Blend the tahini with the other ingredients until a dry paste forms, being careful not to overwork.Add the beans with 1 cup of the canning liquid, blending 1 minute on high speed, or until smooth. If the mixture is dry or thick, add canning liquid in small increments to achieve desired consistency, being careful not to thin the mixture too much. Add remaining spices and blend until combined. Serve immediately or refrigerate up to 1 week.