Saturday, February 19, 2011


16 oz. can garbanzo beans, tend not to drain

3 tablespoons cold pressed olive oil

1 clove garlic or more, finely mashed

1 teaspoon parsley

3 tablespoons freshly squeezed lemon juice

dash of cayenne pepper

Add garbanzo beans using the water which is in the can, sesame oil, garlic, freshly squeezed lemon juice, cayenne, and 1/4 cup from the cooking water with a blender. Process until smooth. Increase the amount of water if mixture is too thick. Allow to chill inside the refrigerator not less than 60 minutes. Spread over a flat platter and garnish with parley. Serve with vegetables.