Makes: 4 Cups
Serving Size: 2 Tbsp
The addition of ground Cumin gives my version of the Mediterranean dip an earthy flavor that I love. Drizzle with some additional fruity olive oil when serving if your calories will allow it. Sprinkle with added lemon zest and fresh chopped Cilantro for color and a nice zip before serving.
Garbanzo Beans are also known as Chickpeas. If you look closely at the bean it resembles a baby chick face. Perfect, it is spring after all.
3 1/2 cups cooked, drained Garbanzo beans ( or 2 15 1/2 oz cans of Chickpeas/Garbanzo Beans, drained and rinsed)
1/4 cup Olive Oil
2-4 Tablespoons fresh squeezed Lemon Juice
2 teaspoons Lemon Zest (from one lemon)
2 cloves fresh Garlic (germ removed) see note***
1/2 cup Tahini Sauce
1/4 cup yellow Onion, coarsely chopped
1/2 teaspoon Sea Salt
1/2 - 1 teaspoon gr. Cumin (use some to sprinkle on top before serving)
Drain Garbanzo beans and place in food processor or blender. Add remaining ingredients to processor and blend for 3-5 minutes; stopping to scrape down bowl when necessary. If you are using a blender this will need to be done often to get everything down to the blades. Blend until smooth.
Place the dip on a large serving platter, and surround with warm toasted flatbread, pita bread or fresh crisp vegetables cut for dipping. I always sprinkle on a bit more ground Cumin too, but then I like it earthy!