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2 cans Chick-peas 15 oz, drained
1/2 teaspoon Salt
1/4 cup Tahini (sesame seed paste)
Chopped parsley
2 tablespoons Extra-virgin olive oil
Paprika
1 1/2 tablespoons Fresh lemon juice
Pita Bread
2 large Garlic cloves, crushed
1. In a food processor, combine chick-peas, tahini, olive oil, lemon juice, garlic, and salt. Puree until smooth. If made in advance, transfer to a bowl, cover and refrigerate. 2. Before serving, top with chopped parsley, and a dusting of paprika. Serve with pita bread.
1/2 teaspoon Salt
1/4 cup Tahini (sesame seed paste)
Chopped parsley
2 tablespoons Extra-virgin olive oil
Paprika
1 1/2 tablespoons Fresh lemon juice
Pita Bread
2 large Garlic cloves, crushed
1. In a food processor, combine chick-peas, tahini, olive oil, lemon juice, garlic, and salt. Puree until smooth. If made in advance, transfer to a bowl, cover and refrigerate. 2. Before serving, top with chopped parsley, and a dusting of paprika. Serve with pita bread.