This is a great dish to bring to a party, to use as a healthy dip, to have on hand as a snack, or to combine with other Middle-Eastern foods* as a satisfying warm-weather meal. Even better, it takes only minutes to make.
1 can chickpeas, drained (or 1 1/2 cups dried chickpeas,cooked until tender)
1/4 cup water
2 1/2 tablespoons tahini (sesame seed paste)
1 clove garlic, peeled and minced
1 1/2 tablespoons lemon juice (the juice of 1/2 lemon)
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt or to taste
Optional Garnish: chopped parsley or a sprinkle of paprika
Place all ingredients except the garnish in blender and blend until smooth. You will probably need to stir frequently with a rubber scraper to keep the mixture moving and to make sure it blends evenly.
Garnish with the parsley or paprika.
* This dish combines great with homemade or store bought tabbouleh and stuffed grape leaves, along with whole wheat pita bread, olives, and fresh sliced veggies such as carrots, celery, red pepper, radishes, etc.