SOURCE: Emory cooking school
1 can chickpeas
1 med clove garlic
3 tblsp tahini (from farmers mkt, Cortas brand)
1/2 tsp Oregano, 1/4 tsp pepper, 1/2 tsp salt, lemon juice (3 tblsp)
2 tblsp olive oil
Wash and rinse chickpeas several times. In a food processor, chop garlic, add chickpeas, tahini, seasonings, lemon juice, olive oil. Add water as needed to allow paste to form. Pulse and scrape sides with spatula. Pulse and grind till paste. Taste and adjust with lemon or salt. If storing overnight or in fridge, make a little more watery.
Ideas for serving: Spread flat with spatula on a platter forming a lip on edge with crater in center. Design with olive oil. Sprinkle paprike. Garnish with parsely or olives or radishes or pomogranate.