Saturday, August 9, 2008


Serves 4. Takes 10 minutes, plus chill time.

2 (15 ounce) cans chickpeas, drained and rinsed
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tbsp sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
Pinch of ground cumin or ground coriander
Salt and pepper

Place half the chickpeas an olive oil in a blender and pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper, add more lemon juice if necessary. Transfer to an airtight container and chill 30 minutes before serving.

Fold in 1/2 to 1 cup of the follwoing: caramelized onions or shallots, roasted garlilc, roasted carrots, roasted beets, roasted red peppers, 2 to 3 tbsp of fresh dill and parsley, 1/4 cup black or green olives.

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