Middle Eastern Dip

1 1/4 cups garbanzo beans (chick peas)
3/4 cup tahini (sesame seed paste)
1 cup bean cooking water
1 cup freshly squeezed lemon juice
1 cloves of garlic
1 1/2 tsp. salt
Red chili powder or cumin
Olive Oil

Soak cleaned and sorted garbanzo beans (chick peas) in water to cover overnight. Drain, cover with fresh water and cook until tender. Drain the beans, put in processor bowl. Process until fully mashed. Add tahini and mix well, stir in 1/2 cup water, 1 cup lemon juice, garlic and salt. If the hummus seems too thick slowly add water until you have the consistency that you like.
Pour into a bowl, drizzle with olive oil and sprinkle with red chili powder or cumin. Serve with fresh Pita bread or crackers of your choice.

Recipe Summary:
Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Rating: 5 of 5 stars

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns