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Garbanzo Bean Dip

1 can (15 oz) Indo-European garbanzo beans (chickpeas)
5 tablespoons Indo-European or Al-Wadi tahini
9 tablespoons lemon juice
3 tablespoons plain yogurt
3 cloves garlic, mashed with salt
1/8 teaspoon white pepper
Salt
Hot red pepper
Paprika
Cumin
Minced parsley

 

  1. Place the garbanzo beans (reserving a few for garnish) in a blender container or food processor fitted with the steel blade. Puree until smooth and creamy and there are no more lumps. Set aside.
  2. In a mixing bowl, combine the tahini, lemon juice, yogurt, garlic, white pepper and salt and blend well. Stir in the pureed garbanzo beans. Blend thoroughly. Spread the dip on a round, large platter. Garnish with the reserved garbanzo beans and sprinkle with red pepper, paprika and cumin. Rim with the minced parsley.

Serve as an appetizer with pita bread cut into quarters.

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Last updated: July 11, 2003