August 12, 2010

This garbanzo bean dip is a party staple that is easy to pull together at the last minute. Serve it with pita bread, crackers and vegetables for dipping.

Makes 1 1/2 cups

  • 1/3 cup toasted sesame seeds or 1/4 cup tahini
  • 1/8 teaspoon crushed red chiles
  • 1 15-ounce can, rinsed and drained, or 2 cups cooked dry-packaged garbanzo beans
  • 1/8 cup lime or lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  1. Preheat oven at 350 degrees
  2. Sprinkle sesame seed on a baking sheet and toast for 8 – 12 minutes until golden brown, stirring frequently.
  3. In a food processor, puree sesame seeds or tahini and chiles, then beans and puree.
  4. Add lime or lemon juice, garlic and salt, puree until smooth.
  5. Finally add oil and process until well blended.
  6. Spoon into a serving bowl, cover and let stand at room temperature for one hour to blend flavors.
Posted in: Appetizers, Recipes