1 cup dry garbanzo beans soaked & cooked
2 teaspoons dried thyme
1 1/2 teaspoons pink salt
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup fresh lemon juice
1/2 cup filtered water
1/3 to 1/2 cup pure sesame tahini I use this brand.
Begin the day before by covering the dry garbanzo beans with water in a bowl to soak for at least 24 hours. Rinse, drain, and fill with fresh water half way through soaking.
In a large pot on the stove, combine the soaked beans with enough water to cover them by a few inches. Bring to a roaring boil, then reduce to a low boil and cover to let cook for about 25-30 minutes. When beans are done, turn off the heat and keep covered, letting them soak in the hot water for an additional 20 minutes. Drain and rinse the beans in cold water. Place them in the bowl of a food processor, and add the spices. Pulse to incorporate the spices and break down the beans. Now add the lemon juice and water. Blend until smooth, adding more water or lemon juice as needed to create a creamy, but still thick, consistency. Add the tahini last. Begin with 1/3 cup, and taste after processing to see if you would prefer another tablespoon or two. Also add any additional amounts of the spices at this time to suit your taste. Transfer to an airtight container and keep in the refrigerator for up to one week.