There is something that is so incredibly delicious that every time I make it, I make sure to not only put in enough garlic to rock the house, but also to get some really good pita bread from an Lebanese store in Milwaukee. I typically make this dish about a six or so times a year, or whenever I am craving it. Once again, it is so easy to make it is almost ridiculous. This dish is really considered a dip to me, however you can use it as a spread on sandwiches, as a side with chicken kabobs, or simply eat it like ice cream. Just kidding on the ice cream thing, however I have been known to take a spoonful or so on occasion.
- 2 cups Chick Peas, soaked over night
- 1/2 tbsp baking soda
- 4 cloves garlic
- 1 cup Tahini Paste
- 3 tbsp of Lemon Juice
- 1/2 tbsp salt, or to taste
- 3 tbsp of Olive Oil, plus for for drizzling on the top
- 1/2 cup of water
- olive oil, optional
Ok, seven ingredients, huge flavor, what could possibly be better than that?
Soak the beans overnight in a large bowl, covered by 2 inches of water. The following day, drain and rinse the beans, place them in a pot, and bring to a boil with the baking soda. Cook for about 45 minutes, or until they are tender. Skim any of the foam that rises during the cooking process, and discard.
During the boiling period, chop the garlic.
Roll out the lemon as this will get the juices rolling from the pulp, and cutting into it will excrete much more juice. Once the beans are cooled, drain them, and place them in a food processor with the garlic, the tahini paste, lemon juice, and salt. Begin to puree the mixture, adding the water along the way. This will become smooth during the puree process. When all is mixed and smooth (a couple of minutes), scrape and transfer to a serving dish. I sprinkle a bit of paprika on mine, then add the olive oil onto the top.
Serve with warm pita bread, pita chips, cucumber, carrots, or whatever you darn well please.