1 1/3 cup dry chick peas, about 8 ounces or 1 can (14 ounces) cooked chick peas 3 to 5 tablespoons freshly squeezed lemon juice1/2 cup tahini or sesame seed paste 4 tablespoons extra virgin olive oil3 cloves garlic, mincedKosher salt 1/4 teaspoon cumin2 teaspoons fresh chopped flat-leaf parsleyLarge pinch paprika6 lemon wedges1/4 cup cured black olives, Kalamata
Place the garbanzo beans, parsley, chives, preserved lemon rind, garlic, crushed red pepper flakes, extra virgin olive oil, tahini paste, preserved lemon juice, fresh lemon juice and water in a food processor and process until smooth, about 2 minutes. Taste and season with 2 teaspoons salt. Transfer the mixture to a serving plate. Garnish with olives and lemon and serve with pita.
Makes 3 cups
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