1 can of Chick Peas, drained and rinsed
1/3 cup Peanut Butter or Tahini paste (made of Sesame Seeds, available in most Ethnic Markets)
1/3 cup Water
2 Tbsps. Olive Oil
1 Tbsp. Sesame Oil
1 Large Clove of Garlic (2 if you want the heat)
Juice of 2 Lemons (a must, no concentrates)
1 Dash of Hot Sauce
Cayenne Powder dusting
Throw everything in the blender (but the cayenne) and blitz until nearly smooth. If you like it chunky, then stop early.
To plate, put in a pretty bowl and drizzle the top with a little extra Olive or Sesame Oil and a light dusting of cayenne powder.
Serve as a dip with raw veggies, warm pita breads, or tortilla chips. It’s excellent in sammies as a spread with roasted chicken.
To Luxe it Up: After blitzing, stir in 1/3 cup of chopped olives (pits removed, green or black, canned not jarred) and drizzle on a little walnut oil.
Another Luxe; Add ¼ cup defrosted frozen peas during the puree process. Or stir them in, if you prefer whole orbs of green. A little chopped red pepper adds a festive dash of color!