Garnish a bowl of this dip with parsley, drizzle it with olive oil, and serve with fresh pita bread.
2 cloves of garlic, chopped
¼ cup parsley, plus more for garnish
1 can garbanzo beans (drained, with liquid reserved in case a looser dip is desired) or 1 ¾ cups garbonzo beans soaked overnight in water with just a little baking powder.
2 Tablespoons tahini
Juice from ½ a medium lemon
2 Tablespoons olive oil
Salt and pepper
Mince garlic and parsley in a small food processor. Add the garbanzo beans and blend. Add tahini, salt and pepper, lemon juice, and half the olive oil. Blend until smooth, adding some or all of the reserved liquid if desired.
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