• Yield: 10 servings
  • Prep: 5 mins
  • Cook: 0 mins

This recipe is adapted from The Book of New Israel Food, a Culinary Journey, by Janna Gur.


3-- garlic cloves
2cans (15-ounce) garbanzo beans or chickpeas, drained, juice reserved
1/3cup tahini (sesame seed paste)
1/4teaspoon salt
1/8teaspoon Pepper, paprika and cayenne pepper
1/4cup fresh lemon juice
1/4cup extra-virgin olive oil


  1. Place garlic in food processor and process until finely chopped. Add garbanzo beans, tahini, salt, pepper, lemon juice and 2 tablespoons olive oil. Process until smooth. Add reserved bean juice if too thick.2
  2. Spoon into a bowl, and puddle remaining olive oil in center of dip. Serve with pita chips.

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 6g
  • Cholesterol 0mg
  • Sodium 320mg
  • Potassium 190mg
  • Carbohydrate 22g
  • Fiber 4g
  • Sugars 0g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 10%
  • Calcium 4%
  • Iron 8%