| 1 | 16 oz. can | chickpeas, or...
|
| ¾ | c. | dried chickpeas
|
| 2 | clove | garlic, finely minced
|
| 3 | tbsp. | tahini
|
| 1/3 | c. | fresh lemon juice
|
| 1 | tbsp | olive oil
|
| 1 | tbsp. | fresh parsley, chopped
|
| | paprika
|
| | salt
|
| - If using dried chickpeas, soak overnight, then cook 1 ½ hours,
or until tender.
- Drain chickpeas, reserving liquid.
- In food processor or blender, puree chickpeas, garlic, tahini,
lemon juice. Add some of the reserved liquid until smooth,
a tablespoon at a time.
- Garnish with olive oil, parsley, paprika.
- Salt to taste.
|