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Good as a dip with pita chips or fresh veggies, or as a spread on sandwiches.

Adapted from recipes learned from Israeli visitors to Illinois in the 1970s.

See separate recipes for Falafel and Tahini.


  • 1 lb cooked garbanzos
  • 1 clove garlic
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 2 tsp sesame oil
  • 2 T toasted sesame seed
  • Lemon juice to taste
  • Salt to taste
  • Olive oil
  • Chopped parsley
  • Paprika


  • Puree or blend garbanzos, garlic, cumin, paprika, sesame oil, and sesame seeds.
  • Blend until a smooth paste; like “not too stiff mashed potatoes.”
  • Add lemon juice and salt to taste.
  • Drizzle a little olive oil.
  • Sprinkle with chopped parsley and paprika.
  • Garnish with whole garbanzos.

Author Credit: Yvette Malamud Ozer

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