Submitted by on Saturday, October 17, 2009 5:49
Posted in category Appetizers and Snacks

This is a healthy dip or spread for pita bread, pita chips, veges, 1/4 inch slices or pumpernickel bread or anything else you’d like.


  • 1-15 oz. can chickpeas, partially drained (1 1/2 cups)
  • 3 cloves garlic, raw or roasted (I use roasted)
  • 2 Tbls. Fresh lemon juice
  • 1/2 cup Tahini paste
  • 2 Tbls. Extra Virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/4 cup chopped yellow onion
  • 2 tsp. ground cumin
  • 1/8 tsp. ground red pepper
  • *Optional (1 large roasted red bell pepper)


  • Drain the chickpeas and reserve the liquid. Put everything in the food processor except the chickpeas. Process until smooth. Add Chickpeas and process until smooth adding a little of the liquid if necessary to get the desired consistency.


  • * I roast multiple heads of garlic at one time in the oven, remove the garlic from the head and freeze them and then add them to recipes. They thaw quick.
  • If you decide to add the red pepper, you can roast it yourself or buy it in a jar, drain well and add as much as you want.

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