1 clove minced garlic
1 can chickpeas (garbanzo beans), or 2 c. prepared dried beans
4 T. lemon juice
2 T. sesame tahini
1/3 c. plain yogurt
½ -1 tsp. salt
¼ tsp. black pepper
2 T. olive oil (optional)
In a food processor, mini chef chopper or blender chop the beans. Add lemon juice, tahini, yogurt, salt and pepper and blend until mixed and very creamy. In serving dish, top with olive oil if desired. Serve with pitas, pita chips, toasted bread, or veggies.
Bethany D. Andrews