Appetizer

This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you'll never be without a nutritious snack or lunch.

Food as Medicine
Garbanzos are an excellent source of fiber, which can help to improve cholesterol ratios. Their high fiber content also slows digestion and helps prevent spikes (and subsequent dips) in blood sugar following meals.

5 cups cooked chickpeas or garbanzos (from three 15-oz cans, drained or 2 cups dried chickpeas, cooked)
¼ cup sesame tahini
2 tablespoons cold water
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
3-4 cloves garlic, chopped
1 tablespoon extra-virgin olive oil

1. Drain and rinse chickpeas, if using canned.

2. Combine chickpeas with remaining ingredients -except olive oil - in a food processor or blender container. Blend to a rough purée texture adding a little more water if necessary. The mixture should not be totally smooth.

3. Scrape the mixture into a bowl. Stir in the olive oil.

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