Our kids love this creamy chickpea spread. Scoop it up with skillet-warmed wholewheat pitas, plain crispy pita chips, crackers or fresh veggies.
Servings: Serves 6
  • 1 can (15 ounces) garbanzo beans , drained and rinsed
  • 3 Tbsp. sesame tahini
  • 3 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp. ground cumin
  • 1 1/2 Tbsp. fresh lemon juice
  • 1 tsp. kosher salt
Combine the garbanzo beans and tahini in a food processor and process until the beans look finely ground. 

Smash the garlic cloves with the side of a large knife. Trim the ends and discard the peel. 

Heat 2 tablespoons of the oil in a small skillet over medium heat. Add the garlic and stir until fragrant and golden, 1 to 2 minutes. Remove from the heat and add the cumin; stir until toasted, about 5 seconds. Quickly stir in the remaining 2 tablespoons of oil and scrape the mixture into the processor; process until incorporated. Add the water, lemon juice and salt and process until the mixture is fluffy and smooth, 2 to 3 minutes. Serve chilled or at room temperature.

Note: Tahini tends to separate while it sits on the shelf in the store. When you open a fresh jar, pour the oil and scoop the solids into your food processor. Process until smooth, and then scrape the tahini back into the jar and keep in the refrigerator until you need it.
Nutritional Information
Per 1/4 cup: 195 calories, 15 g fat (2 g saturated), 11 g carbohydrates, 3 g fiber, 5.5 g protein


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