Kitchen Tested
  • Yield 10 servings
  • Prep 5 mins
  • Cook 0 mins

Classic chickpea spread is a perennial crowd-pleaser.

This recipe is adapted from The Book of New Israel Food, a Culinary Journey, by Janna Gur.


3 -- garlic cloves
2 cans (15-ounce) garbanzo beans or chickpeas, drained, juice reserved
1/3 cup tahini (sesame seed paste)
1/4 teaspoon salt
1/8 teaspoon Pepper, paprika and cayenne pepper
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil


  1. Place garlic in food processor and process until finely chopped. Add garbanzo beans, tahini, salt, pepper, lemon juice and 2 tablespoons olive oil. Process until smooth. Add reserved bean juice if too thick.2
  2. Spoon into a bowl, and puddle remaining olive oil in center of dip. Serve with pita chips.



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