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