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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.


8 servings


Appetizer, Chef & Child, Vegetarian

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Association of Nutrition & Foodservice Professionals