Beach Watchers Cookbook

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Nice as an appetizer served with chips, or with sliced jicama and zucchini and radishes. Also very good on sandwiches.

2 cans chickpeasDrain 2 (15-16 oz) cans of chickpeas (aka garbanzo beans), reserving some liquid; Rinse the chickpeas well to remove any extra salt. Add to food processor.

1/2 c olive oil
1/2 c tahini
1/2 c lemon juice

6 large cloves garlic

1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp ground cumin

black pepper
Add olive oil, tahini, and lemon juice into food processor**.

Add 6 large minced garlic cloves, then spices, and freshly ground black pepper.

Process until desired consistency. Stop periodically and use a spatula to move any ingredients from the sides of the processor back into the middle.

If the consistency is too thick, add some reserved liquid, a little at a time.


  • I use extra virgin olive oil
  • I use the tahini that comes in a can - it's easier to get the last bit out. It helps to let the tahini warm up a bit, so you can mix the liquid and solid parts.
  • I use bottled lemon juice most of the time, though fresh is very nice.
  • If you don't have smoked paprika, regular is fine.

** I have also made this by hand, using a potato masher, but it is a LOT chunkier.

*** This is actually a double recipe - as it's the same work to clean the food processor. It keeps very well - a few weeks at least - I usually put it into two containers.

Connie Clark


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County