• 1 cup dried garbanzo beans or 2 cups sprouted chickpeas
  • 2 heaping tablespoons tahini
  • 2 heaping tablespoons extra virgin olive oil
  • 2 large cloves garlic
  • Juice of 2 medium lemons
  • 1/4 cup purified water, + more as needed to thin
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • Dash or two cayenne pepper, optional
  • Himalayan salt to taste


If starting with dried beans, place your beans in a large bowl and fill with purified water. The beans will double in size so be sure to cover and leave plenty of extra water for them to soak up, about 2 to 3 times as much water. Soak for 8 -12 hours. Rinse and drain thoroughly. Leave your beans anywhere at room temp and rinse and drain once every 8 – 12 hours for two days. Here is a great guide to sprouting garbanzo beans from the Sprout People for reference.

Place all your ingredients into your food processor/blender and blend until creamy. Taste for flavor adding anything extra you like. If adding more water, add 1 tablespoon at a time until desired consistency.

Enjoy however you like!


© 2014 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.

Click here to read our disclaimer about endorsements. Click here to read our disclaimer about food, which the use of this website and recipe is subject to.