You can serve this as an appetizer with a relish tray of celery and carrot sticks, broccoli and cauliflower florets, pepper strips, blue corn tortilla chips, G.F. rice crackers and G.F. pita chips. Or, put some in a lunch box with any of those to accompany it (and don’t forget the ice pack!) — it’s naturally gluten-free, healthy and full of flavor!
16 Ounces Garbanzo Beans, drained, reserving some liquid
3 Tablespoons Olive Oil
3 Tablespoons Lemon Juice, or lime juice
1 Teaspoon Minced Garlic
2 Tablespoons Tahini, optional
3 Tablespoons Water, or liquid from garbanzo beans
1/4 Teaspoon Salt, to taste
1 Pinch Black Pepper, or paprika, to taste
1/8 Cup Red and Green Pepper Strips, thinly sliced, for garnish
Process the drained garbanzo beans slightly, then add the next 4 ingredients and 2 tablespoons of the reserved liquid from the garbanzos (or water) in a food processor until smooth (only a minute or two), scraping sides as needed. Add more reserved liquid, or water, if too thick. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish with pepper strips, and drizzle with a little extra olive oil.
Makes about 1-1/2 cups, or 12 servings of 2 tablespoons each.