This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. Prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving. Garnish with a lemon wedge and fresh parsley sprig, and serve with vegetables or whole grain crackers.
Ingredients
2 (15.5-ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
½ cup water
¼ cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¾ teaspoon salt (to lower sodium, try low or reduced sodium salt)
¼ teaspoon black pepper
Instructions
Place beans and garlic in a food processor; pulse 5 times or until chopped. Add ½ cup water and remaining ingredients; pulse until smooth, scraping down sides as needed. Serve with vegetables or whole grain crackers.