Simple version, starting from canned chick peas.


The only real trick to this is to whip the tahini in the food processor first for a minute or two until it fluffs up, and then whip the whole thing for a few minutes — much longer than you think. If youre feeling really fancy you can reheat the chick peas in chicken stock before blending them.



1/2 C tahini
1/4 C lemon juice
1/4 C olive oil
1 clove garlic
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 cans garbanzo beans

Olive oil, paprika and sumak to garnish

Combine all ingredients except the beans in a food processsor. Process for 2-3 minutes until the tahini whips up. Rinse the canned beans and then add them to the mixture, processing for 2-3 more minutes. Scrape down the sides as needed.

To serve, drizzle olive oil over the top and garnish with a sprinkle of paprika and sumak.

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