After living in Dallas, Texas for nearly five years, I grew accustomed to a lot of Middle Eastern cuisine, and some of my favorites were things like hummus, tabouleh, as well as a garlic sauce, that I was only able to recreate about 15 years ago. —Dax Phillips
bag of garbanzo beans
cloves of garlic, minced
water from cooking the garbanzo beans
olive oil, plus for for plating
salt to taste
In This Recipe
Soak the garbanzo beans in cold water overnight. The next day drain and rinse the beans, and place them in a large pot, and bring to a boil. Cook for about ten minutes. Drain the water, however reserve about 1/4 cup of the water, then let the beans come to room temperature.
During the boiling period, chop garlic. Roll the lemon on your cutting board as this will get the juices extracted from the pulp, and cutting into it will excrete much more juice. Once the beans are cooled, place them in a food processor with the garlic, the tahini paste, lemon juice, and salt.
Puree the mixture, adding the water along the way. You will want a smooth consistency during this process. When all is mixed and smooth (a couple of minutes), scrape and transfer to a serving dish. I sprinkle a bit of paprika on mine, then add the olive oil onto the top.
Serve with warm pita bread, pita chips, cucumber, carrots, or whatever you darn well please.