January 28, 2005
2 large cans chickpeas (about 48 oz total)
5 cloves garlic, chopped
4 tablespoons garlic powder
6 tablespoons tahini
2 tablespoons reseved liquid from chickpeas
¼ olive oil
Juice of 3 lemons
In a large saucepan, heat chickpeas through. Drain, reserving liquid. Using the food processor, combine the garlic and chickpeas until semi smooth. Add in olive oil and reserved liquid, combine. Add garlic powder, lemon juice and tahini. Combine to thick paste, adding more oil or liquid if needed.
This is best after being refrigerated over night. Its also good served with a drizzle of olive oil and a sprinkling of hot paprika.