• 2 cloves garlic, coarsley chopped
  • 3 cans chick peas
  • 1/2 c. tahini
  • 1/2 c. lemon juice
  • 1/2 c. water, more if needed
  • 1/2 c. extra virgin olive oil
  • 1 1/2 Tbsp. salt


  • Place chickpeas, garlic and tahini into food processor and pulse until well combined.
  • Add lemon juice, water and salt and process until smooth.
  • While processing, add olive oil slowly, stopping processor occasionally to stir and make sure all is well blended. Add toppings.

* For toppings, try these! Greek style: chopped green olives and red onions with a drizzle of olive oil. Red pepper: chopped roasted red peppers. Roasted garlic: wrap several cloves of garlic in foil and bake at 350 degrees for about 20 minutes. Chop and mix in a little olive oil. Tapenade: chopped black olives, capers and a little olive oil.

Browse Cook(s): Mark Anthony
Browse Theme(s): Spreads or Dips Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.