- 1 can (15 ounces) garbanzo beans
- 3 tablespoons sesame tahini
- 2 cloves garlic, peeled
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon paprika, sweet or hot
- 1/4 cup lemon juice, or to taste
Prep time: 10 min
Total time: 10 min
Drain the beans, saving the broth.
Combine with the remaining ingredients in a food processor or blender and blend into a smooth paste, thinning with as much of the bean broth as needed to make a thick but scoopable paste. Let stand for at least an hour for the flavors to blend, and check the seasoning before serving.
Use as a dip with pita or romaine leaves.
Makes 2 cups
Good to know
Keep a can of chickpeas (garbanzo beans), a jar of tahini, and some lemon juice on hand and you can always whip up a batch of hummus. If your friends and family are like mine, it will always be one of the first things to disappear.
Sudwerk Pilsner, Full Sail Amber Ale
A Levantine Dinner for Eight
- Dolmas (Stuffed Grape Leaves)
- Baba Ghanoush (Roasted Eggplant dip)
- Pea Soup Avgolemono
- Pomegranate Chicken
- Rice Pilaf with Almonds
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: pradeep jeganathan/Flickr