Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cans | Chick-peas (about 4 cups) |
| 4 larges | Garlic cloves |
| ⅔ cup | Olive oil |
| ½ cup | Tahini paste |
| 1 teaspoon | Ground cumin |
| 1½ teaspoon | Salt; pepper to taste |
| 2 \N | Lemons (juiced,pits removed) |
| ¼ teaspoon | Vitamin C crystals |
Drain and rinse chick-peas. Mince garlic in processor first. Then add chick peas, olive oil, tahini, lemon juice, salt, pepper, cumin, and vitamin C. Process until mixture is completely smooth. Serve chilled or at room temperature with pita bread or crackers. Garnish with paprika, olives and parsley. Lemon juice may be replaced with ½ t.
citric acid dissolved in 6 oz. hot water.
From the sunny kitchen of Matt Rosen, White Rock, BC. Enjoy!!