• Soak beans overnight in water. Drain.
• Add beans, 2 quarts water, ½ onion, and whole garlic cloves to a pot and bring to a boil. Simmer gently for 1.5 hours until fully cooked, skimming the foam at the top often.
• When beans are fully cooked, allow them to cool in the cooking liquid before draining
• Reserve some of the cooking liquid for processing.
• In the bowl of a food processor, add the cooked beans with the cooked onion and garlic, raw garlic, tahini paste, cumin, lemon juice, salt and pepper.
• With the machine running, add the olive oil, then the ice in 3 additions making sure it fully emulsifies between additions.
• Use additional reserved cooking liquid if necessary to adjust consistency.

Variations

• With avocado and pesto as a sandwich spread.
• With crispy fried white beans as a sauce.
• With sundried tomatoes as a flavor variation.