Chick Pea & Tahini Dip
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chickpeas (garbanzo beans)
soaked |
|
| 2 | each |
lemons
juiced |
|
| 2 | each |
garlic cloves
crushed |
|
| 5 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
tahini (sesame paste)
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
water
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chickpeas (garbanzo beans)
soaked |
|
| 2 | each |
lemons
juiced |
|
| 2 | each |
garlic cloves
crushed |
|
| 75 | ml |
olive oil
|
|
| 3E+1 | ml |
tahini (sesame paste)
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
water
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
parsley leaves
|
*
|
Directions
Drain chickpeas, cover with water in a pot and cook for 60 minutes.
Drain and cool.
Place in a processor with lemon juice, garlic, oil, tahini and salt and pepper.
Blend until smooth adding more water if needed.
You should have a thick paste.
Check seasonings.
Garnish with paprika and parsley.
Serve with pita bread.
