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| 1 can |
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Garbanzo beans (chick peas) |
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| ½ tsp |
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Salt |
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| 2 cloves |
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Garlic, chopped |
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| 1/3 cup |
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Tahini (sesame-seed sauce) |
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| ¼ cup |
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Fresh lemon juice |
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| ¼ cup |
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Olive oil |
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| ¼ cup |
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Chopped parsley, or 2 Tbs dried parsley |
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| 1 Tbs |
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Toasted pine nuts |
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| 1 |
Drain chick peas, reserving about 1/4 of liquid. |
| 2 |
Combine all ingredients in blender or food processor and puree until smooth. Add chickpea liquid if needed to thin. |
| 3 |
Refrigerate 3-4 hours to blend flavors. |
| 4 |
Drizzle lightly with extra olive oil before serving, if desired. |
| 5 |
Serve with pita bread, fresh vegetables, or whatever. |
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| Cooking Tips |
| Note: The quality of the olive oil makes a big difference - use the best you have. |
| Also good - add 2 roasted red peppers before pureeing! |
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| Recipe Source |
Source: Rich Clark |
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