| 1 | c. chickpeas |
| 4 | c. water |
| 1/3 | c. lemon juice |
| 1/4 | c. tahini |
| 1 | tsp. sea salt |
| 1/4-1/2 | tsp. hot chili powder |
| 1 | lg. sprig parsley |
| 2-3 | lg. garlic cloves, crushed or minced |
| 1/3 | c. chickpea stock or water |
In advance: Cover chickpeas with water. Soak overnights to reduce cooking time.
To prepare: Boil chickpeas in heavy saucepan over high heat. Cover. Reduce heat to medium-low. Simmer until tender. Drain. (Reserve stock for later use.) Mash with foodmill, fork, or fingers (not blender) 1/2 cup at a time. Add remaining ingredients, mixing to a smooth paste. Should have dip consistency. Chill 2-3 hours or overnight.
NOTE: Adapted from Freedom from Allergy Cookbook by Ron Greenburg, M.D. and Angela Nori
| 2 | c. cooked garbanzo beans |
| 1/3 | c. tahini (sesame seed paste) |
| 1/4 | c. lemon juice |
| 2 | cloves garlic, crushed |
| 1 | T. tamari (soy sauce), optional |
| 1 | tsp. vegetable seasoning |
Place all ingredients, except bread and vegetables in a blender. Blend until a smooth consistency is obtained. This Middle Eastern recipe makes a delicious dip served with pita bread and vegetables.
NOTE: from The Living Cookbook by Yvonne Turnbull
| 2 | handfuls garbanzo beans |
| 4-5 | cloves garlic* |
| 1 | tsp. tahini |
| 1 | lime, juice of |
Cook garbanzo beans (they taste a bit better than the canned ones) and put them in a blender with garlic, tahini, lime juice, and olive oil, if desired.
* This much garlic makes it pretty hot and strong flavored, not to mention the smell--not everyone likes it that hot or smelly.
** Depending on how low fat you want to go, use some olive oil or not. It is creamier
with it, but fine without it.