Saturday, January 19, 2008


Served with pita bread, pita chips or fresh veggies, this is good as an hors d’oeuvre, a spread for sandwiches and as a snack.  Once, with carrots and celery, Christopher's favorite after-school snack, this is still Christopher’s snack/hor d'oeuvre of choice.. This is a recipe you can easily adjust to your own personal tastes, more or less garlic, lemon juice, tahini....

Place in food processor:

2 T sweet onion, coarsely chopped
1-2 cloves coarsely chopped garlic
1 T olive oil
2 c (or 16oz can) cooked chickpeas, rinsed and drained if canned
1/2 c lemon juice
1 T soy or tamari sauce
1/2 c tahini

Mix until very smooth, adding a bit more olive oil if necessary.

Serve with fresh or toasted pita and/or assorted fresh veggies (carrots, celery, sweet peppers, cauliflower, snap peas, etc.) cut in “bite-sized” pieces.

Reviewed 5/15/17

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