Sunday, July 01, 2007


6 cloves garlic—roughly chopped
1/2 cup lemon juice
1 cup olive oil
3 cans of chickpeas sometimes called garbanzo beans
1/4 cup sesame seeds
1 teaspoon salt
Liberal dash of pepper

Put all ingredients in a food processor or blender and puree.
Serve on triangles of Pita bread or those new Olive Oil and Cracked Pepper Triscuits with pitted olives, strips of roasted red pepper and chunks of feta cheese.

Keeps about a week in the refrigerator.

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