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1 can    Garbanzo beans (chick peas)  
½ tsp    Salt  
2 cloves    Garlic, chopped  
1/3 cup    Tahini (sesame-seed sauce)  
¼ cup    Fresh lemon juice  
¼ cup    Olive oil  
¼ cup    Chopped parsley, or 2 Tbs dried parsley  
1 Tbs    Toasted pine nuts  
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.
 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!
 Recipe Source

Source: Rich Clark