“This recipe is slightly modified from "The Complete Cooking Light" Cookbook. This is great served with pita wedges or raw veggies. I like to garnish it with a spritz of olive oil and paprika.”
READY IN:
6mins
SERVES:
48
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain chickpeas, reserving 1/4 cup liquid, and set aside.
  2. Process garlic 10 seconds in food processor or until minced.
  3. Add chickpeas, reserved 1/4 cup liquid, tahini, lemon juice and water; process 3 minutes or until smooth, scraping sides of bowl occasionally.
  4. Spoon tahini mixture into a serving bowl. Serve immediately or cover and chill.
  5. Nutrition information (per 2 TB serving): 44 cal, 1.8 g fat, 2.4 g pro, 5.5 g carb, 1.1 g fiber, 0 mg chol, 0.7 mg iron, 74 mg sod, 28 mg calc, 1 WW point.

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