A great nutritous Middle Eastern dish.  Makes 2 cups.


  • 2 cups dried garbanzo beans (chick peas)
  • 1 1/2 c water
  • 1/4 c brown miso or tahini
  • 1/4 c lemon juice
  • 1 tsp Real Salt (site) or sea salt
  • 1 tbsp olive oil
  • 1 tbsp each of paprika, cumin, parsley (fresh or flakes)
  • 2 cloves garlic, peeled and halved
  • 1 pinch red pepper


Soak the beans overnight in enough water to allow for expansion.  (Try one; they should be soft all the way through.)  You can use canned beans if you're in a hurry, but you'll miss out on the unheated goodness of the beans.

Drain the beans and purée them with the other ingredients in a blender or food processor; the mixture should be fairly thick, but if it's too thick, thin it with water.  Serve at resulting temperature or after some refrigeration.  Sprinkle more olive oil, paprika, and parsley on top (as shown) if you'd like.  Serve as a dip for raw vegetables, chips (like the sweet potato chips shown in the photo), pita bread, and/or crackers.

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