1. In a food processor, puree the chickpees, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; It will be slightly grainy. 2. Season with salt and pepper. 3. Transfer to a shallow bowl or plate. 4. Combine the paprika and the remaining 2 tablespoons of olive oil, drizzle the mixture over the top, and garnish with chipped parsley, if desired. 5. Serve with pita bread triangles (I like "Recipe #179799" with parmesan cheese), cucumbers, crumbled feta cheese, and chopped kalamata olives. Chopped sun-dried tomatoes are a good addition also. 6. *HOMEMADE TAHINI PASTE: 7. 4 tablespoons sesame seeds. 8. 1 teaspoon sesame oil. 9. 1/2 teaspoon salt. 10. 1/2 cup tepid water. 11. Blend sesame seeds in a blender and grind until smooth. 12. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. 13. Blend until completely smooth. 14. Makes 1 cup tahini paste. ---------------------------------------------------------------------------
Nutrition
Ingredients
