Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 cans | Chickpeas |
| 4 tablespoons | Good olive oil |
| 2 tablespoons | Tahini butter |
| 3 tablespoons | Lemon juice |
| 1 teaspoon | Salt |
| 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.
N9249506@...
(CHERYL WHEELER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .