Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Lemon juice

  2. 2 tablespoons 30ml Olive oil

  3. 1/4 cup 27g / 1oz Sesame seeds -see note

  4. 2 Garlic - peeled

  5. 1/2 teaspoon 2 1/2ml Ground cumin

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/4 teaspoon 1 1/3ml Fresh ground black pepper

  8. 1/4 teaspoon 1 1/3ml Cayenne pepper

  9. 2 Springs parsley

  10. 1 Chickpeas - rinsed and drained

Instructions Jump to Ingredients ↑

  1. * You may use a little less than 1/4 cup of tahini in place of the sesame seeds. I'd also cut out the additional 2 teaspoon of olive oil in the first step of the recipe if using tahini.

  2. Place 2 Tbs. lemon juice, 1 Tbs. plus 2 teaspoon olive oil, sesame seeds, garlic cloves and spices in food processor or blender and process until slightly thick and smooth. Add chick peas and the remaining lemon jiuce and process until smooth. Transfer to a serving bowl and drizzle with remaining olive oil. Refrigerate 1-2 hours to allow flavors to blend. Serve with pita bread or pita chips**.

  3. **For homemade pita chips, cut pita bread in half (I prefer whole wheat), then separate with your fingers so you have 4 half-moon shaped pieces from each whole pita. Brush both sides lightly with olive oil or melted butter, sprinkle with sesame seeds, garlic powder, whatever your fancy, bake at 350 for around 10 minutes or until crisp.


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