INGREDIENTS:
| 3/4 cup plain yogurt 1 can (19 oz.) chick peas 2 garlic cloves, minced 1/4 cup tahini 2 tbsp. lemon juice 1/2 tsp. salt | 1/2 tsp. cumin 1 tbsp. extra virgin olive oil 1 tsp. cayenne pepper or 1 tsp. paprika 1 tbsp. sesame seeds, toasted 1 tbsp. chopped parsley |
DIRECTION:
- Line small sieve with cheesecloth or double layer of paper towel set over bowl.
- Add yogurt; drain in refrigerator until reduced by half, about 2 hours.
- Skin, rinse and drain chick peas. In a blender, puree yogurt, chick peas, and the rest of the ingredients except sesame seeds and parsley. Cover and refrigerate.
- Before serving, drizzle with 1 tbsp. olive oil and paprika or cayenne pepper and parsley. Toast sesame seeds in a skillet on medium heat for 2-3 minutes until golden brown, sprinkle on dip. Serve with toasted pita bread or tortilla chips.
Preparation time: 10 minutes plus 2 hours draining time for yogurt
Makes: 2 cups
