comments (5) July 29th, 2008

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Recipe by Frédérique Lavoipierre
October 1997
from issue #11


Makes about 4 cups

2 cans or 3-1⁄2 cups cooked garbanzos, drained, liquid reserved
4 to 6 cloves garlic, chopped
Juice of 1-1⁄2 lemons
1⁄4 cup roasted sesame tahini
1⁄4 cup olive oil
1⁄2 tsp. salt

Put all ingredients except the garbanzo liquid in a food processor bowl and spin until smooth. Add about 3⁄4 cup of the garbanzo liquid or as much as necessary to give it the right consistency.

posted in: chickpeas

Comments (5)

ericrooster writes: Thanks for sharing it
Posted: 1:58 am on November 3rd
ericfullar writes: Thanks for sharing it
Posted: 1:09 am on May 19th
mathewcraig writes: Awesome
Posted: 1:04 am on May 18th
alanperez writes: Great work done..
Posted: 10:23 am on July 9th
adamrussell writes: Impressive ... Well done..
Posted: 12:42 am on May 15th
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