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Makes 1 1/2 cups, serves 3 to 4 as a spread or 6 to 8 as a dip


1 1/2 cups cooked chickpeas (canned or cooked from dry)

3 tbls tahini (sesame paste)

3 tbls fresh lemon juice

2 tbls vegetable oil

2 tbls olive oil

2 cloves garlic, minced

1/4 tsp cumin powder

1/8 tsp salt, or to taste



place all the ingredients in a food processor container fitted with a steel blade. Cover and process until pureed


serve with pita bread or raw veggies



Copyright 2004 West-Art, Prometheus 91/2004

PROMETHEUS, Internet Bulletin for Art, News, Politics and Science, Nr. 91, Spring 2004