Recipe by Rose's Granddaughter
My mother's family is lebanese and we pride ourselves on being able to cook delicious lebanese food. This is a family recipe.
Top Review by Never trust a skinny cook
Delicious and easy. I've made this 3 times so far and love that I can just throw it all in the blender and have it come out perfectly. My only recommendations are to scale back a bit on the lemon juice -- maybe 7 tbsp instead of 10 -- and to increase the garlic from 2 cloves to 3-4 cloves if you're planning on eating it right after making it rather than letting it sit in the fridge to let the flavor permeate the mix for the next day.
- 10 ounces chickpeas, slightly drained
- 2 large garlic cloves
- 1⁄8 teaspoon salt
- 8 -12 tablespoons tahini (pureed sesame)
- 10 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1⁄4 teaspoon paprika