My friend Joe and I used to make this all the time. No, seriously. We couldn't have a get together without this recipe. I called him one day to confirm the measurements because someone wanted to know and he couldn't. He no longer makes our yummy recipe. (Sadness.) I am getting better at measuring and not just eyeballing ingredients and, as I made this today for my girls and me, I measured and have it all right here for you! This is super, super easy and crowd pleasing! Peace, B.
I serve this with wheat thins, melba toast, toasted pita triangles, sliced cucumbers, baby carrots, and celery sticks. Sometimes, we put some in pitas with diced veggies for a yummy lunch or snack.
First, lemme explain why boiling your own garbonzo beans (or chickpeas) is better than buying a can of them. First and foremost is price. You can pick up a pound of garbonzo beans in the ethnic market for 50 to 75 cents. You're getting twice as many beans for less money! Next, is taste. Beans you cook at home just taste better. You can complain about soaking them as much as you want, but just use the quick soak method on the bag if you are pressed for time. Anyway, I use dried beans. If you have canned beans, you can substitute them (and I have when I found canned beans for a steal).
You can also use jar roasted red peppers. The only time I roast my own peppers is when I find them way, way, way on sale or if someone gives me some from their garden. They are just cost prohibitive for me, but I like the taste of freshly roasted red peppers natch.
In a food processor, combine 2 cups of chickpeas/garbanzo beans, 1/3 cup tahini, 1/4 cup lemon juice, 2 teaspoons cumin, and 2 tablespoons olive oil.
Process until smooth. Add 2 garlic cloves and 3/4 cup roasted red peppers. Process again until well mixed.
I serve this with wheat thins, melba toast, toasted pita triangles, sliced cucumbers, baby carrots, and celery sticks. Sometimes, we put some in pitas with diced veggies for a yummy lunch or snack.
First, lemme explain why boiling your own garbonzo beans (or chickpeas) is better than buying a can of them. First and foremost is price. You can pick up a pound of garbonzo beans in the ethnic market for 50 to 75 cents. You're getting twice as many beans for less money! Next, is taste. Beans you cook at home just taste better. You can complain about soaking them as much as you want, but just use the quick soak method on the bag if you are pressed for time. Anyway, I use dried beans. If you have canned beans, you can substitute them (and I have when I found canned beans for a steal).
You can also use jar roasted red peppers. The only time I roast my own peppers is when I find them way, way, way on sale or if someone gives me some from their garden. They are just cost prohibitive for me, but I like the taste of freshly roasted red peppers natch.
In a food processor, combine 2 cups of chickpeas/garbanzo beans, 1/3 cup tahini, 1/4 cup lemon juice, 2 teaspoons cumin, and 2 tablespoons olive oil.
Process until smooth. Add 2 garlic cloves and 3/4 cup roasted red peppers. Process again until well mixed.
