| Ingredients: 1 Cup(s) soaked overnight chickpeas 2 Clove(s) garlic 3 Tablespoon(s) tahini 1/2 Cup(s) lemon juice 1 1/2 Teaspoon(s) salt 2 Tablespoon(s) chopped parsley 1 Tablespoon(s) oil, olive |
Directions:
Boil the chickpeas in water until done. Drain and rub them with the palms to remove the skin. Mash while warm in a food processor, leaving out a few whole ones for garnishing. Add ahini, lemon juice, salt, and 2 tablespoons of cold water. Blend the mixture until it is of creamy consistency. correct the seasoning and pour the thick dip into a deep bowl. Garnish with whole chickpeas and chopped parsley. Sprinkle with olive oil and serve with pita bread. |