Rebecca Winters shared this authentic Lebanese recipe with us (along with one for Tabouli), courtesy of her great-grandmother, Afifi Stanbuli.
Ingredients
- 1 can cooked, unseasoned chickpeas (garbanzo beans)
- 2 cloves garlic
- 2-3 TBS tahini (sesame paste)
- Juice of a large lemon, about 3-4 TBS
- Salt, to taste
Steps
- In a saucepan, heat the chickpeas in their liquid just to boiling, then remove from heat.
- In a blender or food processor, finely chop the garlic and add salt.
- Pour in the hot chickpeas, liquid and all, and add the tahini and lemon juice.
- Pulse the mixture until the chickpeas are broken down, then blend until smooth.
- Pour into a bowl, cover, and chill thoroughly before serving.
Ingredients can be found in any local or chain grocery store. For better-quality or more authentic tahini, visit Devon Avenue in Chicago.
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