Skip to main content
Epicurious
Parade

Chickpea Slather

Be sure to drain and rinse the chickpeas well before using.
By Sheila Lukins

Ingredients

1 can (15 ounces) chickpeas (garbanzos), rinsed and drained
1/4 cup tahini (sesame-seed paste)
3 tablespoons warm water
3 tablespoons extra-virgin olive oil
Zest of 1 lemon
Juice of 1 1/2 lemons
2 teaspoons finely minced garlic
1 teaspoon ground cumin
Salt and pepper, to taste

Preparation

  1. Process all of the ingredients in a food processor until smooth. Store, covered, in the refrigerator for up to a week.

Nutrition Per Serving

Nutritional analysis per serving: 40 calories
3 g carbohydrate
1 g protein
3 g fat
no cholesterol
#### Nutritional analysis provided by PARADE
TagsSpreadsChickpeaBean and LegumeVegetableLemonCitrusFruitDairy FreeGluten FreeVeganVegetarianMake AheadEasyQuickNo-CookFood ProcessorParade
Read More
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Lamington Cupcakes
An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.