adapted from Young, Donna & Marg Routledge: “New Maritimes Seasonal Cooking”. Nimbus Publishing Ltd., Halifax, 1996. Reprinted with permission.
1 19 oz (540 mL) can chick peas, drained and rinsed OR 2 cups (500 mL) cooked chick peas
2 lemons, juice of (about 2/3 cup/150 mL)
¼ tsp (1 mL) salt
3 cloves garlic, quartered
1 tsp (5 mL) ground cumin
2/3 cup (150 mL) tahini paste
In a blender or food processor, blend all ingredients until smooth. Refrigerate for 2 hours before serving. Serve with pita wedges. Will keep, refrigerated, for up to 2 weeks.