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This is a simple recipe, and very versatile. Originally made by the bedouins thousands of years ago, it's very portable, doesn't require refrigeration, and has many applications.
It can be made with a mortar and pestle, but a food processor is much easier ;-)
1 pint canned chickpeas 2 cloves garlic, chopped 2 tbsp olive oil 2 tbsp tahini - sesame paste 1 dash cayenne pepper salt and pepper to taste
Open the chickpeas, and drain and reserve the broth. Grind those, along with the garlic. Add olive oil, tahini, and cayenne pepper. Process till smooth, drizzling in the chickpea broth until the texture is right.
This can be served in any number of ways - on pita bread, or pita chips as an appetizer. Along with salads or sandwiches as a spread. My favorite is putting it into pita pockets along with Tabbouleh, to make an excellent sandwich.
Having no meat, it can be kept at room temperature for quite some time. Great for camping trips or picnics.
The recipe is also wildly variable. Besides the 5 basic ingredients, you can add varieties of ancillary ingredients - black or green olives, roasted peppers, cumin, roasted garlic, sun dried tomatoes, etc.
The batch I made tonight included some black olives and green olive tapenade. Yummy!