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chick peas olive oil lemon juice garlic salt paprika fresh parsley tahini paste sesame seeds sesame oil salt tepid water
Viewed: 87 - Published at: a year agoIngredients
- 2 cups canned chick-peas, liquid reserved (garbanzo beans)
- 5 tablespoons olive oil, divided
- 1/4 cup lemon juice
- 3 garlic cloves
- salt and pepper
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped (optional)
- tahini paste (use 2/3 cup)
- 4 tablespoons sesame seeds
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 cup tepid water
Method
- In a food processor, puree the chickpees, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; It will be slightly grainy.
- Season with salt and pepper.
- Transfer to a shallow bowl or plate.
- Combine the paprika and the remaining 2 tablespoons of olive oil, drizzle the mixture over the top, and garnish with chipped parsley, if desired.
- Serve with pita bread triangles (I like "Recipe #179799" with parmesan cheese), cucumbers, crumbled feta cheese, and chopped kalamata olives. Chopped sun-dried tomatoes are a good addition also.
- *HOMEMADE TAHINI PASTE:
- 4 tablespoons sesame seeds.
- 1 teaspoon sesame oil.
- 1/2 teaspoon salt.
- 1/2 cup tepid water.
- Blend sesame seeds in a blender and grind until smooth.
- Add sesame oil, salt, and then slowly add 1/4 cup of water while blending.
- Blend until completely smooth.
- Makes 1 cup tahini paste.
