I have adapted Dr. Weil’s recipe to make it easier for me.

1 (15 oz) can garbanzos (chickpeas), drained and rinsed
1/8 cup sesame tahini
2 tablespoons cold water
2 tablelspoons fresh lemon juice
1/4 tsp ground cumin
2 cloves garlic, minced
Jalepeno peppers, fresh or canned (to taste). I use at least 1/8 cup, chopped.

1/2 tablespoon extra-virgin olive oil

  1. Combine garbanzos with remaining ingredients, except olive oil - in a food processor or blender container. Blend to a rough puree texture, adding a little more water if necessary.

  2. Scrape the mixture into a bowl. Stir in the olive oil.

We love eating this as a dip with pita bread, crackers, tortilla’s or hard toast. Can also be used on a sandwich.

Serves 3+ servings

Calories 102.2
Protein: 3.9 grams
Fat: 5.4 grams (Sat. fat 0.7 grams)
Fiber 2.8 grams
Cholesterol: 0.0 mgs