By Patty Bafalis November 17, 2015


1 Cup Dry Chickpeas Soaked Overnight (make sure its a big bowl with plenty of water because they plump up)

3 Tbsp. Tahini (if you don’t have it or can’t find it at the store, you can omit it. I usually buy it on amazon)

Garlic to Taste (I use 4 cloves, but you might want to start with 2)

Juice of half a lemon

1 Tbsp. Cumin

Pinch of Paprika

1 tsp. Sea Salt

1/3 cup extra virgin olive oil

3 or 4 tbsp water, in case its too thick



Drain and rinse the chick peas. Add to a pot with clean  water to cover. Bring it to a boil, then cover the pan and let it cook on medium for about 1 hour. If it’s still too tough then let it cook another 10 to 20 minutes. Do not add salt to the water as this will make the chick peas (or any other beans) hard and they will take forever to cook.


Once they are cooked, drain the water and add the beans to a food processor. Add all the other ingredients, except water and process until smooth.You might have to stop the processor a few times to scrape the sides of the bowl with a spatula. If you notice that its too thick, start adding the water one tablespoon at a time and then check for seasoning. You might want to add more cumin and more salt.


Serve it  in a bowl with a little olive oil and paprika on top. Delicious to dip in fresh veggies and pita bread.


PS: If you’re in a hurry, it’s ok to used 2 cans of chick peas instead. There’s very good organic ones out there. Just make sure to drain and rinse them well.


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