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Mix 1/2 cup of the water, garlic, cumin, salt, lemon/lime juice and tahini in a saucepan. Slowly add the garbanzo flour, mixing as you go.
Slowly add the remaining water, again mixing as you go. Adding slowly and mixing well so there are no lumps is key.
Bring the mixture to a boil while stirring and turn down to a simmer immediately when it begins to boil. Keep stirring (it can scorch if you don't stir) and let it simmer for 3 minutes.
Remove from the stove, pour into a lidded plastic bowl, cover with a thin coating of olive oil and either eat immediately or refrigerate.
Serve with veggies, crackers or pita wedges.