This is another one of those dishes that I never tried because I was, not surprisingly, I was terrified of the name… or the ingredients… or a combination of all of the above.
In fact, I might not have tried this dip until I was, umm, in my mid-20′s.
Clearly, I am a recovering picky eater. I’m working on it, y’all, and I am pleased to say that this is one of my favorite appetizers now, delicious with pita chips or vegetables. In fact, I like to snack on this with carrots during the weekdays if I need a little extra protein. I’ve found it really comes in handy on long run days, and I’ve craving substance and don’t want to fill up on junk.
My husband has adapted this lovely recipe over the years, and I am thrilled to share it with y’all because it is wonderfully garlic-y, nutty and a perfect way to start an evening with friends.
- 1 15-ounce can chickpeas
- 3 cloves garlic (about 1½ teaspoons minced)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon tahini
- Salt and pepper to taste
- Open the can of chickpeas, and drain, rinsing thoroughly before proceeding.
- Combine all the ingredients in the food processor. (You don’t need to de-shell the beans, though if you want to do this, feel free. We’ve found it adds a lot more work, and we cannot really tell a difference after everything is blended.)
- Blend until smooth, or the consistency of your choosing.
- Consume immediately with vegetables and pita chips.
What is a dish that you were scared to try, but it turned out to be delicious? … Or are you an adventurous eater and haven’t met a dish you wouldn’t try? (Any advice for this recovering picky eater?)