Anyone who hasn't yet heard of this mediterranean chick-pea dip that is sweeping the country must be living under a rock! It's delicious, tangy, and good either as a dip with torn pita bread or in a sandwich with lettuce and tomato.
Makes 2 cups.
1 can garbanzo beans (chick peas), drained
2-3T olive oil
Juice of 1 lemon (3-4T)
1 medium garlic clove (or equivalent garlic granules)
1/4 c tahini
salt to taste
Break down garbanzo beans by processing in a food processor for a few minutes or mashing with a fork.
Combine mashed beans and the rest of the ingredients in a blender and process until creamy.
Mixture will be slightly thick, add additional water or olive oil to desired consistency.
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