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Drain the beans and reserve the liquid. Process the beans until smooth in a food processor using the steel knife, or mash them well with a potato masher or fork. Add the remaining ingredients and mix well. The mixture should be moist and spreadable. If it is too dry, add enough of the reserved bean liquid to achieve the desired consistency. Serve with crackers, pita bread, or as a filling in lavash rolls. (Makes about 2 cups)

This recipe courtesy of PCRM.


  • 1 15-ounce can garbanzo beans
  • 3 tablespoons tahini (sesame seed butter)
  • 2 tablespoons lemon juice
  • 1 to 2 garlic cloves, minced
  • 1 tablespoon finely chopped parsley
  • 1/4 teaspoon each cumin and paprika
  • 1/4 teaspoon salt