INGREDIENTS
16 oz
chickpeas (- dried, garbanzo beans)
3/4 cup
vegetable broth
10
garlic cloves (finely diced)
2
lemons (- juiced - about 8 tablespoons and under 1/2 cup)
1 1/4 cups
tahini
1 tsp
cumin
1 tbsp
salt
1/2 tsp
pepper
1/4 cup
extra virgin olive oil