This Greek dip is always a hit, serve with pita chips or warm pita bread. Additions are endless, try roasted red bell peppers, jalapenos, roasted pine nuts, roasted garlic, dill, rosemary, sun dried tomatoes.
3 cans chick peas/garbanzo beans
4 - 5 cloves of garlic
3 heaping Tbsp of Tahini
½ cup olive oil, divided
½ teaspoon. red pepper flakes(or more if you like)
½ teaspoon. oregano
Salt and Pepper to taste
No nutrition information available
Peel and smash garlic and saute in ¼ cup olive oil over medium heat for about 4-5 minutes until soft. While garlic is sauteing, drain and rinse garbanzo beans and place in food processor. Zest and juice the lemon into the processor. Add the red pepper flakes, oregano, salt, pepper, tahini and the garlic and oil and the remaining ¼ cup olive oil. Cover and pulse then run the processor until it reaches a "peanut butter sort of thickness". With processor running, add water until desired consistency. Adjust seasonings if needed. This makes a lot, so place into serving dish and drizzle with olive oil and pepper to serve. Yum!