Drain 15 oz canned chick peas, setting aside 3 pieces for garnish. Mix the chick peas with ½ cup water in a sauce pan, bring to a boil for a few minutes until water reduces by half. Pour the hot chick pea mixture into a food processor, add 2 cloves garlic and 1 tsp salt, and then process until smooth (about 2 mins). Then add 1/3 cup each lemon juice and tahini, then process for another minute. Garnish with olive oil and the three remaining chick peas. This recipe is from Classic Lebanese Cuisine by Kamal Al-Faqih (Oct. 2014)
Cooking Adventures 