Gabe’s grampa smuggled this recipe into the U.S. from Syria via Cuba back in the day.
1 19oz can of chick peas, or two of the smaller European-sized cans of chick peas (a.k.a. garbanzo beans, a.k.a. ceci beans, a.k.a. Kichererbsen
One Teaspoon of salt
Three tablespoons of Sesame Tahini (Ground Sesame Seeds in Olive Oil)
Four or five cloves of peeled garlic (you can use fresh garlic or minced in a jar)
Five tablespoons of Lemon Juice
1. Drain the chick peas and save the juice.
2. Dump everything else into the blender
3. Start blending and slowly add chick pea juice until you get the viscosity you like (we used about half of the juice we drained).
Note: we used 3 heaping teaspoons of minced garlic in our batch and it was strong enough for us.