Servings: 16 @ 2 oz


  • 1 pound chickpeas, cooked
  • 1/2 cup tahini paste
  • 2 teaspoons garlic, chopped
  • 1/2 teaspoon cumin
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 2 teaspoons fresh parsley, chopped
  • Cayenne pepper -- to taste


Combine the chickpeas, tahini, garlic, cumin and lemon juice in a food processor and process until smooth. Season with small amounts of salt and cayenne pepper to taste. Spoon into a serving bowl and drizzle lightly with the olive oil. Refrigerate for three to four hours to blend the flavors and garnish with the parsley before serving. Serve with fresh vegetables. Makes 1 quart.

Values per serving:
Calories: 222, Total Fat: 13 g
Fiber: 6 g