This version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you’ll never be without a nutritious snack or lunch.

5 cups cooked chickpeas or garbanzos (from three 15-oz cans, drained or 2 cups dried chickpeas, cooked)
1/4 cup sesame tahini
2 tablespoons cold water
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, chopped
1 tablespoon extra-virgin olive oil

1. Drain and rinse chickpeas, if using canned.
2. Combine chickpeas with remaining ingredients -except olive oil – in a food processor or blender container. Blend to a rough purée texture adding a little more water if necessary. The mixture should not be totally smooth.
3. Scrape the mixture into a bowl. Stir in the olive oil.

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