Bring 2-1/2 cups water to boiling on medium heat. Whisk the garbanzo bean flour into the boiling water. Cook 1 minute stirring constantly. Turn heat down to medium low and continue cooking 5 minutes. Let cool.
I the bowl of a food processor, puree the garbanzo mixture, garlic, broth, tahini, lemon juice and Tabasco sauce until smooth. Then add the cumin, salt, pepper and slowly pour the olive oil through the feed tube of the processor.
If mixture is too stiff, add more broth to get desired consistency. Spoon and scrape the mixture into a bowl, cover with plastic and let sit for at least one hour at room temperature. Taste to see if more lemon juice, salt or pepper is needed.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 8|
|Calories from Fat: 58 (56%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 68.9mg||2 %|
|Potassium 133.1mg||4 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 6.7g|
|Protein 3.7g||5 %|
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Calories per serving: 104
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