Soak the chick peas in water overnight. Cook them for 1 1/2-2 hours or until soft. Drain and keep some peas for garnish. Place the peas in the work bowl and process until pureed. Add the remaining ingredients and process until smooth in texture. Place it in a ..

In the bowl of a blender, combine chick peas, tahini, garlic and lemon juice. Process until smooth. If mixture is too thick to blend well, add 1 T. (15 mL) of reserved chick pea cooking liquid. Sprinkle cayenne over top, garnish with

Drain garbanzo beans. Save a small amount of the liquid to add back in, if you prefer a creamier dip. Use food processor with metal blade. Turn on food processor and drop garlic cloves through the feed tube into the work bowl. Process until chopped. Add ..

Drain the juice from 1 can garbanzo beans. Place the drained beans in a food blender or processor, and then add the second can of beans, water and all. Add the tahini, lemon juice, and garlic, and blend until very smooth. Pour onto a large plate, and pour ..

Into blender put tahini, water, salad oil, lemon juice and garlic. Blend until smooth. Add chick peas and blend thoroughly. Stir in chopped scallions, salt and pepper to

Combine chick-peas, garlic, lemon juice, oil, cumin, salt and pepper in food processor. Process until smooth. Transfer to piping bag fitted with fluted tip. Remove strings from pea pods. Carefully split pea pods with tip of paring knife. Remove stems from ..

Drain the juice from 1 can garbanzo beans. Place the drained beans in a food blender or processor, and then add the second can of beans, water and all. Add the tahini, lemon juice, and garlic, and blend until very smooth. Pour onto a large plate, and pour ..

In a large skillet, melt butter. Cook diced eggplant and garbanzo beans 5 minutes or so. Add garlic and onion. Season with salt and pepper. While stirring, continue cooking 5 minutes. Remove from heat. Puree in

Drain garbanzos, reserving liquid. Put garbanzos into a blender or food processor. Add tahine (or toasted sesame seeds and olive oil), lemon juice, garlic, cumin, and 1/4 cup of the garbanzo liquid. Whirl, adding more garbanzo liquid if needed, until mixture ..

Using a blender, puree first 4 ingredients together. Add enough yogurt or sour cream to reach desired consistency. Part of recipe can be frozen, if desired, but it keeps well in fridge for about 2