Courtesy of Rebecca Woodland
This classic Middle-Eastern pureed chickpea (garbanzo) appetizer is typically served with pita, falafel, or raw vegetables, but it works well as a dip or spread on almost anything.
2 (15 oz.) cans garbanzo beans
¼ cup fresh lemon juice
2 Tbsp. tahini
up to ½ tsp. sea salt (or less, to taste)
1 garlic clove, peeled and mashed
2 Tbsp. Lemon Fused Olive Oil
Spicy Harissa Olive Oil (for drizzle)
NOTE: If you don’t have tahini, substitute1/4 cup walnut pieces. Put walnuts into food processor and pulse a few times before adding garbanzo beans and remaining ingredients. Warning: Spicy Harissa Oil packs a lot of heat! Drizzle sparingly.
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