Ingredients

Paul Wong
RYAN WEINER/Daily
Jerusalem Garden is located at 307 S. Fifth Avenue.

1 14 oz. can of cooked chick peas

1 cup of taheeni

4 fresh peeled cloves of garlic

2 tsps. of salt

1/4 cup lemon juice

Instructions

The recipe uses dried chick peas, but to save time, you can use canned. Boil the chick peas over medium heat for 25 minutes. Place garlic, salt and lemon juice in blender. Drain chickpeas and add to blender. Follow with the taheeni and top with 2/3 cup of cold water. It is usually easiest to mix it a little before you blend. Blend on medium until uniform.

When it is done, add more lemon juice or salt to taste.

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