Saturday, September 13, 2008


This recipe will work well for various cook-out events. Use it as an appetizer and serve it with slices of carrots, bell pepper and celery…..fresh from the garden

You’ll Need

  • 1 ½ cups cooked chickpeas
  • ¼ water
  • 2 tablespoons tahini (sesame seed paste)
  • 1 ½ tablespoons lemon juice from a fresh lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 3-4 garlic cloves, crushed
  • Spices and herbs to season: examples: cumin powder, dried or fresh parsley, sweet paprika, curry powder

Place all ingredients in a blender and mix until smooth but thick.

Put on a plate and decorate with spices, herbs and a bit of olive oil.

Enjoy with raw vegetables such as carrots, celery, and bell pepper or with pita bread or crackers

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