Total Time
10mins
Prep 10 mins
Cook 0 mins

This recipe was originally posted by Zenith. She is no longer active at Zaar, but was a wonderful recipe contributor in her day. Here's what she originally had to say about this recipe: "A lower-fat version of the traditional Middle Eastern chickpea dip/spread. No oil and just enough tahini to give it that characteristic taste. From The Best-Kept Secrets of Healthy Cooking."

Ingredients Nutrition

Directions

  1. Using food processor, combine chickpeas, yogurt, tahini, lemon juice, cumin and garlic.
  2. Process until the mixture is smooth.
  3. Add parsley and continue processing until parsley is finely chopped.
  4. Place in covered serving dish and refrigerate for a few hours.
  5. Serve with pita bread or crackers, or use as a sandwich spread.
Most Helpful

We loved this. (And I always loved the recipes Zenith posted, so it doesn't surprise me that I like this one!) It was easy to make and healthy. I drained the beans even though the recipe doesn't say either way, but otherwise followed the recipe. I do think I added a little salt. When it first came out it was just so-so, but after sitting in the fridge it was wonderful. Love the nutritionals on it too!

ladypit July 24, 2009

Healthy, easy and yumm-o this one's a keeper. I only change it up if I don't have any tahini then I increase the yogurt and I also thow in a tablespoon or two of EVOO. If I have the tahini I make it exactly as listed except that I also use just a sprinkle of paprika and red pepper flakes for DH. We have this with Marie's Pita chips Pita Chips and often spread it on our veggie warps. Great stuff - Thanks !

Chef RZ Fan June 23, 2009