1 8oz. cans of chickpeas (garbanzo beans) drained, keep the liquid
1/2-3/4 lemons, juiced
1-2 tbl. tahini (found in health section near peanut butter)
1/4 +- cup juice from chick peas
3-6 tbl. olive oil
2-3 garlic cloves whole
1/4-1/2 tsp. cayenne pepper
1/4-1/2 Tsp. ground cumin
1 tbl. chopped parsley or cilantro (optional)
Salt to taste
Drain the chickpeas and keep the liquid. Put the chick peas into the food processor. Add juice of 1/2 lemon, tahini, 1/4 cup of the chickpea juice, garlic cloves, cayenne, cumin and parsley. Turn on the processor and let everything blend together. Then slowly start adding the olive oil up to 6 Tbl. Taste and adjust the seasonings and add more lemon juice, chickpea juice, and/or more olive oil to get the right consistency. (The olive oil will make it more creamy, and the chickpea juice will leave it kind of course.)
Can be refrigerated at this point for up to a week. About 1 hour before serving remove from refrigerator and spoon onto serving platter and drizzle with extra virgin olive oil and sprinkle with paprika.
Serve with pita bread/chips or vegetables.
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