Wednesday, August 4, 2010


2 (15.5 ounce) cans chickpeas, drained with the liquid reserved
2 teaspoons ground cumin powder
3/4 teaspoon fresh ground pepper
3/4 teaspoon salt
1/3 cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
3/4 teaspoon minced garlic
1/4 cup tahini paste
  1. Combine the first 8 ingredients in a blender and puree. Gradually add the reserved chickpea liquid until the desired consistency is achieved. Cover and refrigerate for at least an hour.
  2. Serve with pita bread or pita chips.

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