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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Really, really good! Great with pitas or veggies. Ingredients:
1 (19 ounce) can chickpeas |
2/3 cup tahini (sesame seed paste) |
1/3 cup lemon juice |
2 teaspoons chopped garlic |
1 tablespoon salt |
2 tablespoons olive oil |
water |
Directions:
1. In a blender or food processor place the first 5 ingredients. Grind it until you get most of the chickpeas ground up. Then add 1 tablespoon of olive oil and 1/4 cup water, garlic, salt, tahini/tahina and lemon juice. Grind again. Taste.
2. Add more garlic, salt, tahini/tahina or lemon juice as per your tastes. If you like it smoother add more water a little at a time. Serve in a bowl or on a plate with fresh vegetables, fresh - fried - or baked pita, crackers, etc - or use it as a topping on grilled vegetables. Be creative with it!
3. I drizzle olive oil on top of mine and sprinkle with chopped parsley and lightly dust with paprika. I like mine with a teaspoon of Sambal Oleke (a red chili paste) on the side, but a warning Sambal Oleke will make it very spicy!
4. Keep refrigerated, it will keep in the refridgerator covered tightly for 2 or 3 days (if it lasts that long).
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