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This is my version of a similiar recipe that I found on the internet. Goes great with tortilla chips.


  • 2-3 garlic cloves
  • 2 15 oz cans of chickpeas, (drained, reserving liquid)
  • 1/4 - 1/3 cup of tahini
  • 1/4 lime juice (best if fresh)
  • 1/2 chopped fresh cilantro
  • 2 tablespoons sliced jalapeno chilies (or more if you like it hot.)
  • Olive Oil
  • Paprika
  • Tortilla Chips


  • With food processor running, drop garlic cloves to chop.
  • Remove seeds and vein from jalapenos and drop into the food processor (leave seeds for more heat if desired).
  • Scrape down the sides. Add chickpeas, tahini, lime juice and a small amount (1/4 cup?) of chickpea liquid. Blend until almost smooth, adding more liquid as needed for desired consistancy.
  • Add cilantro and blend briefly.
  • Transfer to serving bowl.
  • Drizzle with olive oil and sprinkle with paprika.
  • Serve with tortilla chips.

Categories: Appetizer  Creamy  Dip  Potluck  Southwestern US 
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