October 27, 2008 at 8:39 pm Leave a comment

If you like this recipe, you can thank our friend who used to “work” at a coffeehouse in Chicago.

1/2 cup olive oil
1/2 cup tahini
1/2 cup lemon juice
1 29-oz. can garbanzo beans
3 garlic cloves, crushed
1 tsp salt
1 tsp cumin
1 tbsp parsley

Blend all of these ingredients, liquids first. Serve topped with olive oil and paprika.


Entry filed under: Dairy-Free, Gluten-free, Middle Eastern, Vegan, Vegetarian, Wheat-free. Tags: , .

NORTH AMERICAN: Taco Salad NORTH AMERICAN: Pride of Iowa Cookies

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