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Ingredients
- 3 (19 ounce) cans of Chick Peas (garbanzo beans)
- 4 medium cloves peeled garlic cloves
- 1/4 cup fresh parsley leaves
- 1/2 cup tahini (sesame seed paste)
- 1/2 cup olive oil
- Juice from 3 medium lemons
- 1/2 teaspoon cumin
- 1/2 teasoon salt
Preparation
Step 1
Empty cans of chickpeas into collander, and rinse under running water 1 minutes. Shuck shells from chick peas and discard. Set shelled peas aside.
In a large food processor, add garlic and parsley, and pulse until both are in little bits.
Add chickpeas, tahini and next 4 incredients. Blend in processor until very smooth and serve with warm Pita bread.
Makes about 7 (?)cups.
Keep up to 4 days in refrigerator.