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Prep Time: 6 Minutes Cook Time: 0 Minutes |
Ready In: 6 Minutes Servings: 6 |
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This recipe is slightly modified from The Complete Cooking Light Cookbook. This is great served with pita wedges or raw veggies. I like to garnish it with a spritz of olive oil and paprika. Ingredients:
2 (15 ounce) cans garbanzo beans, undrained |
3 small garlic cloves |
1/4 cup tahini, plus |
1 tablespoon tahini (sesame-seed paste) |
1/4 cup fresh lemon juice |
3 tablespoons water |
Directions:
1. Drain chickpeas, reserving 1/4 cup liquid, and set aside.
2. Process garlic 10 seconds in food processor or until minced.
3. Add chickpeas, reserved 1/4 cup liquid, tahini, lemon juice and water; process 3 minutes or until smooth, scraping sides of bowl occasionally.
4. Spoon tahini mixture into a serving bowl. Serve immediately or cover and chill.
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