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Middle Eastern garbanzo and sesame dip or spread. This is my variation of my dad's recipe. Preparation time does not include soaking time for beans.
- 2 cups uncooked chickpeas, picked over for rocks and bad beans,and rinsed (garbanzo beans)
- 1⁄2 teaspoon baking soda
- 2 -3 cloves garlic, crushed
- 1 teaspoon salt
- 1 cup tahini (Arabic sesame paste)
- 4 tablespoons water
- 3 lemons, juice of
- 1⁄4 cup extra virgin olive oil
- fresh ground black pepper
- cayenne pepper
- additional extra virgin olive oil (to garnish)
- parsley, for garnish (optional)
- pomegranate seeds, for garnish (optional)
- Soak chickpeas in water with baking soda overnight.
- Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour.
- Drain and cool.
- If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them.
- Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times.
- Stir sesame oil thoroughly to combine before measuring.
- Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.
- Add lemon juice, and stir into a smooth sauce.
- Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly.
- Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste.
- Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture.
- Spoon olive oil into the dents, and drizzle surface with more olive oil if desired.
- Garnish with chopped parsley and pomegranate seeds if desired.
- Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.