1. ~4 cloves of garlic
  2. 1 Tbsp sesame oil.
  3. 1/4 teaspoon Red Chili powder, or 1 ground chili pequin
  4. Juice of one medium lemmon
  5. Leaves from one large sprig of mint
  6. 3 Tbsp olive oil
  7. 2 Tbsp tahini paste
  8. 2 cups cooked, drained Garbanzo Beans (save some juice)
  9. salt (to taste)
Optional red chili, paprika, olive-oil garnish.
Serve with pita or other bread.

Place garlic in sesame oil in very small skillet or saucepot over low heat. We want to pan-roast the garlic more than saute or brown it. When garlic has started to turn brown, remove from heat. When bubbling from garlic has slowed add (optional) red chili power or a ground chili pequin.

Place half of the chick-peas in a blender with lemmon juice, mint, and (optional) a little Olive oil. Add cooled sesame oil and garlic. Blend to a smooth paste, adding a little of the saved garbanzo juice if needed. Then add the rest of the beans and blend until smooth. (I find id difficult to blend all the beans at once. The initial mixture can be a little thinner than the final product).
Add salt to taste.
Refrigerate if desired. Refrigeration will thicken product.

Serve in a bowl with an optional pool of olive oil on top, garnished with paprika or red chili powder.

Aaron Birenboim
Last modified: Tue Jun 6 08:26:40 MDT 2006