3/4 cup dried chickpeas soaked overnight
1/4-1/2 preserved lemon, rind only, chopped ( can replace this with zest of 2 lemons. I used Meyer lemons)
1/4 cup tahini
1/4 cup extra virgin olive oil
4 tablespoons fresh lemon juice (used Meyer lemons again)
2 garlic cloves smashed (use green garlic if available – about 2 large stacks, white part only- coarsely chopped)
1/2-1 teaspoon ground cumin
After soaking garbanzo beans, drain, add fresh water to cover by about 2 inches and bring to boil. Simmer over low heat until tender about 1 hour depending on soaking time. Add water as needed to keep them covered. Drain when cooked, keeping about 1/2 cup cooking water. Add everything to food processor and blend until smooth. Add small amounts of cooking water as needed to get desired consistency.
