- 15 ounce can chickpeas, drained*
- 1/4 cup fresh parsley
- 3 tablespoons tahini (sesame seed paste)
- 2 to 3 tablespoons lemon juice
- 1 clove garlic, peeled
- 1/2 cup tap water
- 1/4 teaspoon salt (optional)
Drain and rinse the chick peas, to remove any flavor leftover from the can. I do this by putting the chickpeas in a colander and running cool tap water over them for a few moments. Next get out a blender or food processor. Put everything into the machine. Whirl it around until the contents are smooth. You may need to stop the machine and push the food stuck on the sides down into the blades. Then put the lid back on and process some more, until the mixture is as smooth or chunky as you like. A blender needs the full 1/2 cup of tap water for processing. A food processor needs less tap water. I used to prefer this recipe prepared in a food processor, but now, I almost always make it in the blender. This can be used as a sandwich spread, a dip for crackers, or vegetables, or just eaten plain from a spoon. Some folks put it on pasta, but I have never done that.
* As a cheaper alternative, get dried chickpeas and cook them the night before.