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Chick-pea dip



  1. Drain and place in blender or food processor to puree: 6 cups canned garbanzo beans.
  2. Add alternately and continue pureeing: ½ cup tahini sauce and ½ to 1 cup lemon juice.
  3. Add and blend until smooth: 4 to 5 cloves garlic and 1 ½ teaspoons salt.
  4. Dip should be thick and smooth, so that it can be scooped with pieces of pita bread.
  5. Place in a serving bowl and garnish with fresh parsley or mint, black olives and a few strips of sweet red pepper.