- 15 ounce can chickpeas, drained*
- 1/4 cup fresh parsley
- 3 tablespoons tahini (sesame seed
paste)
- 2 to 3 tablespoons lemon juice
- 1 clove garlic, peeled
- 1/2 cup tap water
- 1/4 teaspoon salt (optional)
Drain and rinse the chick peas, to remove
any flavor leftover from the can. I do this
by putting the chickpeas in a colander and
running cool tap water over them for a few
moments. Next get out a blender or food
processor. Put everything into the machine.
Whirl it around until the contents are
smooth. You may need to stop the machine and
push the food stuck on the sides down into
the blades. Then put the lid back on and
process some more, until the mixture is as
smooth or chunky as you like. A blender
needs the full 1/2 cup of tap water for
processing. A food processor needs less tap
water. I used to prefer this recipe prepared
in a food processor, but now, I almost
always make it in the blender. This can be
used as a sandwich spread, a dip for
crackers, or vegetables, or just eaten plain
from a spoon. Some folks put it on pasta,
but I have never done that.
* As a cheaper alternative, get dried
chickpeas and cook them the night before.
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