Kitchen Kettle Village
6
20 minutes
20 minutes
Appetizers
2 1/4 c. garbanzo beans, cooked or canned and drained
6 Tbsp. olive oil
3 Tbsp. lemon juice
2–3 garlic cloves, crushed
2 1/4 tsp. sesame oil
Salt to taste
Chopped parsley
Press the well drained garbanzos through a sieve or food mill to make a puree.
Add the oil and lemon juice alternately, a little at a time.
Add the crushed garlic and salt to taste.
Blend thoroughly.
Chill in refrigerator a few hours before serving.
Serve as an appetizer with pita bread, flat bread or plain tortilla chips.
