1/2 cup of dried garbanzo beans (soaked overnight, then boiled until soft)
7 tablespoons Tahini (sesame seed butter)
1 or 2 cloves fresh garlic
1/2 teaspoon salt
juice of 2 fresh lemon
olive oil
After boiling chick peas, place them in the blender with the other ingredients (except olive oil). Save the broth from the beans. Mix into a puree with the chick peas. Add broth to desired thickness or a pasty consistency. Serve chilled with a drizzle of olive oil over the top. Great with pita chips!
Labels: dips
