So, I have no picture, which is sad, but doesn’t make the recipe any less delicious 🙂 Now I just need to perfect my pita bread!
I halved this recipe and had plenty, I didn’t want to make a ton and then end up wasting it!
- 4 garlic cloves, minced and then mashed
- 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
- 2/3 cup of tahini (roasted, not raw) (I’m not sure if mine was roasted or not, but it worked just fine)
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/4 cup olive oil
- 1/2 teaspoon of salt
In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.
Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread.
Full recipe makes about 3 cups.