Ingredients

Instructions

  1. In a food processor, puree the chickpees, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; It will be slightly grainy.
  2. Season with salt and pepper.
  3. Transfer to a shallow bowl or plate.
  4. Combine the paprika and the remaining 2 tablespoons of olive oil, drizzle the mixture over the top, and garnish with chipped parsley, if desired.
  5. Serve with pita bread triangles (I like "Recipe #179799" with parmesan cheese), cucumbers, crumbled feta cheese, and chopped kalamata olives. Chopped sun-dried tomatoes are a good addition also.
  6. *HOMEMADE TAHINI PASTE:
  7. 4 tablespoons sesame seeds.
  8. 1 teaspoon sesame oil.
  9. 1/2 teaspoon salt.
  10. 1/2 cup tepid water.
  11. Blend sesame seeds in a blender and grind until smooth.
  12. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending.
  13. Blend until completely smooth.
  14. Makes 1 cup tahini paste.