Southern Living

This is also great for dipping lightly steamed or blanched veggies, such as sugar snap peas, asparagus, and carrots.

Makes 2 cups


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1 (15-ounce) can chickpeas, rinsed and drained
3 garlic cloves, minced
1/3 cup tahini*
1/4 cup fresh lemon juice
1/4 cup water
3/4 teaspoon salt


Process chickpeas in a food processor until smooth, stopping to scrape down sides. Add garlic and remaining ingredients; pulse until blended.

*Tahini is sesame seed paste, found in the import sections of large supermarkets or in health food stores.

Created date

June 2002