Yield: 12 Servings
|4 tablespoons||Good olive oil|
|2 tablespoons||Tahini butter|
|3 tablespoons||Lemon juice|
|1 tablespoon||Fresh parsley (if dried; leave it out)|
First step: ignore the above measurements of everything but chickpeas and tahini. Second step: puree the chickpeas and tahini butter, adding oil to make it mixable. Add some of the other stuff, stop and taste. Repeat. The final product shouldn't be runny -- then again, ignore that too.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .