This is a great appetizer and a healthy after school snack.
Servings: 2 cupsPrep Time: 15 minutes Cook Time: none
2 cloves garlic minced and mashed with 1/2 teaspoon salt
1 can chickpeas (16-19 oz) rinsed and drained
1/3 cup well-stirred tahini (sesame seed paste)
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
3 tablespoons water
3 tablespoons minced parsley
pepper to taste
hot sauce to taste, optional
In a food processor, blend together garlic paste, chickpeas, tahini, lemon juice, olive oil, and cumin until smooth. Add water, parsley, salt and pepper (and optional hot sauce) to taste. Pulse until just combined. If this is too dry, add a little more oil or water. This can be made two days ahead and chilled. Serve with pita chips, pita bread or use as a vegetable dip. Garnish with a drizzle of olive oil and parsley.
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