Ingredients

• 18 ounces of good, medium sized, garbanzo beans (chickpeas)
  
• 1 big onion, peeled and quartered
  
• 4-5 cloves of garlic
  
• ¹/₄ of a bunch of parsley
  
• 1/2-3/4 cups of good raw tahini paste (preferably from somewhere in the Middle East, I use al wadi from Lebanon)
  
• Juice of half a lemon
  
• 2 teaspoons of cumin
  
• 1 teaspoon salt
  
• ¼ cup of olive oil