soak a bag of dried garbanzo beans in 4 cups of water overnight. dont be spooked when you hear some of the beans popping because they are expanding.
next day. add kosher salt to the water and beans..
cook covered on low heat for 3 hours or until not hard.
meanwhile, grab some parsley from the garden and get the food processor.
rinse parsley and combine it plus the beans and reserved salt water with 3 heads of garlic, juice from lime or lemon, cayenne pepper and a quarter cup of tahini or peanut butter. throw into food processor and make smooth.
refrigerate until later.
serve with tabbouleh & sliced tomato.