Recipe from Alton Brown (amended slightly*)

2 cloves of garlic
1 can garbanzo beans (chickpeas) drained and liquid reserved
2 to 3 Tbsp Tahini* (the recipe calls for smooth peanut butter, assuming you wouldn’t have tahini on hand… it just doesn’t taste right w/ PB, so I use tahini)
A handful of fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra virgin olive oil

Chop the garlic finely in a food processor.  Add the beans and ½ of the reserved liquid (about 1/3 cup) and process finely or to desired consistency.  Add the tahini, parsley, lemon zest and juice, black pepper, and salt.  Process until it forms a paste.  Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s