recipe name

April 3rd, 2010

This middle eastern chickpea and sesame dip is incredible to eat with practically anything and you can’t go wrong keeping a pot on hand.

Makes 2 cups.


  • 1 tin or two cups of cooked chickpeas (to make a white bean dip use fava beans)
  • 3 tablespoons of tahini
  • 1 tablespoon of olive oil
  • 1 garlic clove
  • Juice of 1 lemon
  • Salt to taste


Place all the ingredients except the tahini in a food processor and blend until smooth. Add the tahini and blend for a minute.

Add more tahini or lemon juice and salt to taste and blend again.