Sunday, March 28, 2010


So good.  So easy.  I think this recipe was originally from Barefoot Contessa.  I've been using it for years, and had many a Middle-Easterner raving about it.  You can find Tahina (or Sesame Paste) in the same aisle as the peanut butter.



2 cups (one can) chickpeas
1 ¼ teaspoons salt
4 small cloves garlic, minced
½ cup tahina (sesame seed butter)
Juice of 1 lemon
2 tablespoons liquid from the chickpeas (or water)
8 dashes pepper sauce (Tabasco) or 1/8 tsp cayenne pepper
Olive oil, for garnish
Paprika, for garnish


Place all ingredients in a food processor or blender.  Puree until smooth.  Taste for seasoning and add salt, liquid, or lemon juice as needed. 

Pour mixture into a serving dish.  Garnish with a swirl of olive oil and a sprinkling of paprika.  Makes about 2 cups.

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