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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Yummy as a dip for veggies, pita, crackers or chips. Even nice as a spread. Created as one of the dishes for our ECW (Episcopal Church Women) to raise funds. Which is why you see instructions for large and small containers. Ingredients:
16 ounces dried garbanzo beans |
1 cup tahini |
1/2 cup olive oil, fresh extra virgin |
10 tablespoons lemon juice |
6 tablespoons garlic |
2 1/2 teaspoons red pepper flakes |
1 teaspoon ground cumin |
1/2 teaspoon paprika |
1 1/2 teaspoons salt |
Directions:
1. Soak Garbanzos overnight. Drain, rinse & add fresh water. Bring to a boil, then set to simmer for 2 hours. Drain, setting aside the water.
2. Place everything in the food processor, except the paprika. Blend. Add reserved water until the texture is nice and smooth. Usually 1/3-1 cup will be needed.
3. Place about 8 oz in the small and 32 oz in the large container with paprika sprinkled on top. (1 cup is 9 oz).
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