Makes 8 or more servings
Prep Time 20 minutes with cooked chickpeas
2 cups drained, well cooked Garbanzo Beans, liquid reserved
1/2 cup Alwadi Tahina
1/4 cup DeCarlo Extra Virgin Olive Oil, plus more for drizzling
1 garlic clove, peeled
Trapani Sea Salt
juice of 1/2 lemon
Chopped fresh parsley
Pine Nuts or Mediterranean Pine Nuts
Put the Garbanzo Beans, garlic and Trapani Sea Salt in a food processor and begin to process; slowly add the Alwadi Tahina, lemon juice, De Carlo Olive Oil and chickpea liquid (as needed) to allow the machine to produce a smooth purée.
Taste and adjust seasoning. Serve, drizzled with the De Carlo 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".