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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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The base of this recipe seems pretty universal, and I started with ingredients common to several online recipes, and modify it from time to time, keeping what I like and leaving the rest. I whip up a batch of this on Sunday, then use in in pitas throughout the week. It makes about 3-4 large pitas, or a good bowlful for dip at a get together. Ingredients:
1 (14 ounce) can garbanzo beans, rinsed (aka chick peas) |
3 garlic cloves, minced |
1/4 cup olive oil |
3 tablespoons tahini |
2 tablespoons lemon juice (1/2 lemon) |
1/4 cup bell pepper bruschetta topping (optional) |
Directions:
1. Combine all ingredients except oil in a food processor.
2. Use pulse (if available), adding oil until you have the desired consistency (this should be spreadable; not enough oil, and you get something stiff like sugar cookie dough).
3. Keep refrigerated, but you can eat it right away!
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