Holding Back The Furies

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Thursday, January 12, 2012



1 16oz can of chickpeas (Garbanzo Beans) Save the liquid!
Juice from a fresh squeezed lemon (about 3-4 tablespoons)
1 1/2 tablespoons Tahini
3 Cloves Garlic (I use 2 large cloves and 1smaller clove)
1/2 teaspoon salt (I use kosher salt)
2 Tablespoons Extra Virgin Olive Oil

Drain the chickpeas. Set the liquid aside
Combine Lemon Juice, Tahini, Garlic, salt, and olive oil in a food processor.
Blend until it looks like a paste.
Add in 1/4 cup of the chickpea liquid.
Blend for about 2-3 minutes or until completely smooth

You can add in a red chili to spice it up. I haven't yet but I do plan to. 
When I do, I'll make sure to let you know how it is.

Keep in the refrigerator for 3 days or in the freezer for a month.

If you decide to make this please tell me how you like it.


  1. I'm adding this to my recipe collection, thanks for sharing!

  2. Not a problem. If you make it let me know how you like it. I have a friend from India who suggested some spices to try. I'm going to aske her what they were again so I can try to find some.
    Also, Tahini is sesame seed paste in case you didn't know.
    This recipe is 24 points plus total. I don't know what the points are under the old point system