2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish (optional)
You can make this whole thing in your food processor. Just, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil and process until smooth. Add salt, starting with a half a teaspoon, to taste. (make sure it is nice and smooth, don’t take it out too soon or it is not quite as good, in my opinion… and yes I have made that mistake before.) This freezes well.
Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley. Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread.
Other great recipe links for summer veggies:
(and people say they look alike… ha, ha – What do you think?)