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Middle Eastern chickpea and sesame dip from the Joy of Cooking cookbook
Servings: 2 cups
  • 16 oz canned chickpeas, drained and rinsed
  • 1/3 c fresh lemon juice
  • 3 tbsp tahini
  • 2 cloves garlic, finely minced
  • 1/2 tsp ground cumin (optional)
  • Salt to taste
  • Garnish:
  • 1 tbsp olive oil
  • Sprinkling of hot or sweet paprika
  • 1 tbsp finely chopped fresh parsley
  • Warm pita bread
  1. In a food processor or blender, puree ingredients (except garnish) until smooth, adding 1 tbsp of water at a time as needed for a soft, creamy consistency.
  2. Remove to a shallow serving bowl and garnish with olive oil, paprika and parsley.
  3. Serve with warm pita bread.