1 1/2 cups raw chickpeas, soaked and cooked according to package directions, reserving some of the cooking liquid (equivalent to 4 cups canned, 2 cans, pre-cooked chickpeas).
3 medium cloves garlic, minced
1 1/2 tsp salt
Dash of tamari
juice from 2 medium lemons
3/4 cups tahini
1/4 cup (packed) finely-minced parsley
1/4 cup minced scallions
Black pepper
dash of cayenne
Combine all the ingredients in a food processor or a blender and mix until well blended. Add small amounts of reserved cooking liquid to get the consistency that you want and the texture is as smooth as you like it. Adjust the seasoning to suit your personal taste. Chill thoroughly before serving. Serve with sliced veggies and warm pita bread (I brush the pita with Olive oil and sprinkle with sea salt before warming in the oven).
-Tamari is a higher quality soy sauce with a fuller flavor than regular soy sauce, though you can use regular soy sauce without much of a difference.
-Tahini is a ground sesame paste and can be bought in many international and natural food stores.
Emily Gibb
