2 cup Chick peas, drained (canned or fresh cooked)
2/3 cup Tahina paste (ground sesame seeds)
3/4 cup Lemon juice
2 Garlic cloves, mashed
1 tsp Salt
1/4 tsp Cumin
Parsley, for garnish
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1. Place chick peas, tahina, lemon juice, garlic, salt and cumin in food processor.
2. Mix until smooth.
3. Place in a jar and refrigerate.
Just before serving sprinkle chopped parsley on top.
Add more garlic if dessired. If you want this thinner to serve as a dip, add more lemon juice.
(From "The flavor of Jerusalem" by Joan Nathan and Judy Stacey Goldman)
Makes: 2 1/2-3 cups
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