Goes great with Cinnamon Fluff Cake.
Mix together in saucepan…
1 cup sugar
2 Tbsp. cornstarch
Stir in gradually…
2 cups boiling water
Boil one minute, stirring constantly. Stir in…
4 Tbsp. butter
juice and grated rind of one lemon
Keep hot until time to serve
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.
We had some leftover minced parsley and threw that on there with a little olive oil and a dusting of Spanish pimentón (smoked paprika).