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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 50 |
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Yes, that says 10 POUNDS of Chick Peas-before I left college, I had to borrow this recipe from my favorite cafe, hence the industrial sized proportions. I think a #10 can is 10lbs, so scale the recipe down to your amount-I always cut everything in 1/3, and it still makes a lot! Ingredients:
250 ml lemon juice |
250 ml olive oil |
3/4 cup tahini |
3 scallions, chopped |
8 cloves garlic, crushed |
1 1/2 tablespoons ground pepper |
1 1/2 tablespoons cumin |
1 1/2 tablespoons garlic salt |
1 1/2 tablespoons onion salt |
1/4 tablespoon dill weed |
1 (10 lb) can chickpeas (garbanzo beans) |
Directions:
1. Drain Chick Peas, and Mash with Potato Masher!
2. Mix all other ingredients together.
3. Pour mixed ingredients into Chick Peas, mash further.
4. Hints-you can leave out most of the Tahini and Oil, and just add fat-free plain yogurt until it is at desired consistency, and add a bit of mustard too.
5. I like mine chunky, like they had it at the cafe, but most people blend theirs.
6. I also use extra lemon juice, and substitute chopped parsley for the scallion.
7. Other tangy add-ins-the juice from a jar of pickles gives a kick, as does hot sauce.
8. Serve with pita wedges, nachos, or in a Hummanitarian sandwich with lettuce, tomato, and sprouts.
9. (50 servings is a guess, I never tried the whole 10 lbs).
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