INGREDIENTS
1 cup
Chickpeas/garbanzo beans, dried
2 cloves
Garlic
1
cube Vegetable stock
3/8 cup
Lemon juice
3 tbsp
Tahini, light
1/2 tsp
Salt
1 pinch
Salt
2 tbsp
Olive oil
1 tsp
Cumin, powder
1
Drizzle Olive oil and a pinch of paprika and cumin, powder
3 cups
Water, hot
3 cups
Water
⅔ cup cooking liquid (maybe a little more to make it thinner, depending on the size of chickpeas)