2 (16 oz.) cans garbanzo beans (chickpeas), drained
1/3 cup tahini
1/3 cup warm water
1/3 cup olive oil
juice from 2-3 lemons
3-4 cloves garlic, crushed
1 tsp. salt
2 tsp. ground cumin
fresh black pepper
Combine beans, tahini, water, olive oil, and half of the lemon juice in blender or processor until smooth. Add garlic, salt, cumin, and pepper and blend again. Add remaining lemon juice to taste. Cover and refrigerate until ready to use. Serve with pita bread cut into wedges. If you live near a middle eastern store, or Greek market…go get the pitas there. Whoever makes those grocery store ones should be shot! This recipe was given to me by Janie Hunsaker, she made this for a church event in Tokyo.
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