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
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.
Pairs Well With
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.