When using dried garbanzo beans (recommended method to avoid additional sodium used in canning process of precooked beans), soak beans in large stockpot overnight (or at least six hours).
2
Boil beans for three to four hours until tender.
3
Drain and rinse beans.
4
Place beans, garlic, tahini, olive oil and one cup water in food processor and blend until creamy. If needed, add additional water to achieve desired consistency.
