• 1 lb cooked garbanzos
  • 1 clove garlic
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 2 tsp sesame oil
  • 2 T toasted sesame seed
  • Lemon juice to taste
  • Salt to taste
  • Olive oil
  • Chopped parsley
  • Paprika
  1. Puree or blend garbanzos, garlic, cumin, paprika, sesame oil, and sesame seeds.
  2. Blend until a smooth paste; like “not too stiff mashed potatoes.”
  3. Add lemon juice and salt to taste.
  4. Drizzle a little olive oil.
  5. Sprinkle with chopped parsley and paprika.
  6. Garnish with whole garbanzos.
Good as a dip with pita chips or fresh veggies, or as a spread on sandwiches. Adapted from recipes learned from Israeli visitors to Illinois in the 1970s. See separate recipes for Falafel and Tahini.