2 c sesame seed
¼ c avocado or other light oil
4 c cooked chickpeas
1 T cumin
1 T Zaatar
1 c onion, chopped
2 T garlic, minced
¼ c olive oil
1 cup parsley, chopped
½ c lemon juice


Toast sesame seeds in a dry skillet over medium heat until browned. Sauté the onion and garlic in olive oil until translucent. Put roasted sesame seeds, avocado oil, 2 c chickpeas, cumin and zaatar in large food processor bowl and pulse until almost smooth. Add the garlic and onion to the processor bowl and pulse to mix. Mix the remaining 2 cups of chickpeas, parsley and lemon juice in a large serving bowl and add the blended ingredients; mix well. Chill. Serve topped with a squeeze of lemon juice and additional chopped parsley.


Notes and Instructions

Recipe and photo credit: Georgia Reader