You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: ACF Columbus Chapter
1 can cooked chickpeas (also called garbanzo beans)
3 cloves chopped garlic
½ teaspoon salt
Juice from 2 medium lemons
¾ cup tahini
¼ cup (packed) finely minced fresh parsley
Black pepper to taste
1. Drain liquid from chickpeas, but save liquid.
2. Mash chickpeas to a thick paste in a blender or with a masher.
3. Add rest of ingredients. Mix, adding reserved chickpea liquid if needed.
4. Chill thoroughly. Serve as a dip with raw vegetable sticks or pita bread.
ACF reserves the right to remove inappropriate comments.