Makes 8 or more servings
Prep Time 20 minutes with cooked chickpeas
2 cups drained, well cooked Chickpeas, liquid reserved
1/2 cup tahini
1/4 cup DeCarlo Extra Virgin Olive Oil, plus more for drizzling
1 garlic clove, peeled
Trapani Sea Salt
juice of 1/2 lemon
Ground Sumac
Chopped fresh parsley
Pine Nuts
Put all ingredients (except for parsley and Sumac) in a food processor and begin to process; add the tahini, lemon juice, De Carlo Olive Oil and chickpea liquid (as needed) to allow the machine to produce a smooth puree.
Taste and adjust seasoning. Serve, drizzled with the olive oil and sprinkled with Sumac, parsley and Pine Nuts.
Recipe adapted from and photo courtesy of Mark Bittman, "The Best Recipes in the World"
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