Using Instant Pot* or 1 can beans
1 cup dried garbanzo beans/chickpeas (2 cups water) or 1 14 oz. can cooked beans
1/2 lemon, juiced
1 Tbsp Tahini (optional)
2 small or 1 large garlic clove
1 tsp each: cumin & paprika
Salt and pepper to taste. (Add dash of apple cider vinegar if desired.)
Rinse dry beans and eyeball/sort to discard any pebbles. Combine beans and water in the instant pot*, manual set high pressure for 60 minutes. Make sure steam release toggle is in the sealing mode. Allow another 30 minutes or longer before opening; save liquid. Alternately, use 1 can of cooked and rinsed beans, save liquid. Drop garlic into a food processor that is running. Add remaining ingredients, adding cooking liquid as desired. Season to taste and blend well to creamy lusciousness.