Recipe Submitted by Appliejuice ..|.. Category: Appetizers & Snacks

This is really good over Wassa Crackers (rye crackers from the grocery store) or pita, tortillas, or as a dip for vegies.


  • 2 cups dried chickpeas (I'll be using canned)
  • 1/2 cup thaini
  • 2 TB olive oil
  • 1 garlic clove, minced
  • Juice of 2 medium lemons
  • 1/2 to 1 tsp salt
  • 1/2 tsp cumin


(go to the next section if using canned chickpeas) Cover chickpeas with water and soak for 8 to 10 hours. Drain well. Combine the drained chickpeas and 1 quart fresh water in a kettle over medium-high heat. Bring to a boil. Reduce heat and simmer for 1 to 2 hours or until chickpeas are tender. Drain well.
Puree the chickpeas in a blender or food processor. Add the tahini, olive oil, garlic, lemon juice, salt, and cumin; blend until smooth. Adjust seasoning. Serve immediately, or place in an airtight container in the refrigerator until serving time (will keep about five days).

Recipe from, Site Maintained by Donna Young, of