Tuesday, January 15, 2008
I created this at two in the morning the first time, and guests loved it. The second time, I made it a day ahead, and people still requested the recipe, so I assure you that you can make it at anytime of the day, and it will be tasty.
2 15-oz. cans garbanzo beans, juice reserved
4-5 plump cloves fresh garlic, finely minced or pressed
a few tablespoons tahini
3-4 tablespoons lemon juice, to taste
freshly ground black pepper, to taste
1 and 1/2 tsp. ground cumin, to taste
@ 1/4 tsp. cayenne pepper
@ 1 tbsp. chopped fresh parsley (in wonderful summertime) or a tsp. dried parsley.
a few pinches of sea salt, to taste
generous drizzle of olive oil
reserved garbanzo juice
Puree garbanzo beans until smooth. Add garlic, tahini, lemon juice, and remaining spices, and puree again. Add olive oil while pureeing and add as much reserved garbanzo juice as needed to make the desired consistency. Serve with crackers or pita wedges.
*I usually taste-test this before adding the reserved garbanzo juice, because sometimes it needs another splash or two of lemon juice first.
Gobbled by Abigail on 1/15/2008