- 1/2 lb. chickpeas (or garbanzos), soaked overnight and cooked until tender OR one 15 oz. can of chickpeas, rinsed
- 4 garlic cloves
- 4 Tbs. extra-virgin olive oil
- 2 Tbs. sesame paste (tahini)
- Juice of 1 lemon
- 1 Tbs. water
- Coarse salt
Put the cooked chickpeas in the container of a food processor and process until the chickpeas resemble rough crumbs. Add the garlic, olive oil, sesame paste, lemon juice, water, and a sprinkling of salt. Process the mixture until smooth. Add salt to taste.
All three of these dips can be served with pita bread that has been cut or torn into pieces and crisped in the oven.
From tantemarie.com with the permission of Mary Risley
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