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Ingredients
- 2 C cooked garbanzo beans (canned is fine)
- 1/2 C lemon juice
- 3 cloves garlic, crushed into a paste
- 1/4 t salt
- 1/2 C tahini (sesame paste)
- 1/4 C water
- Extra-virgin olive oil
- Chopped fresh parsley, for garnish
Preparation
Step 1
1. Drain and rinse garbanzo beans, if using canned. To food processor, add beans, lemon juice, garlic paste, salt, tahini and water. Pulse to a creamy paste to make a soft spread. Add more lemon juice, if necessary.
2. Spread dip on a plate, drizzle with olive oil and garnish with parsley. Serve with pita wedges.