Tom Burrows
Version 1.0
16 oz. canned garbanzos (chick peas) 2 Tbsp. liquid from canned peas 3 cloves garlic 2 Tbsp. lemon juice 2 Tbsp. halvah, sunflower seed butter or tahini 1/2 tsp. salt 1 tsp. cumin, ground 1 tsp. fennel, ground 1/2 tsp. ginger, ground 1/4 tsp. smoked paprika 1/4 tsp. cayenne pepper 2 tsp. mint leaves 1 Tbsp. oil
Reserve 2 Tbsp. liquid from the canned garbanzos; discard the remaining liquid. Add all ingredients to a food processor (with blade) and blend to a paste.
Makes one pint.