Ease of Preparation: Easy
Yield: 3 cups
ingredients:
- 1 cup (240 ml) sesame seeds
- 3 tablespoons (45 ml) olive oil
- 1/8 teaspoon (0.5 ml) salt
- 1 x 15 ounce (439 g) can chickpeas, drained and rinsed (reserve a few for garnish)
- 2 garlic cloves, minced
- Juice of 1 lemon
- ½ teaspoon (2.5 ml) salt
To serve:
- Olive oil
- Flat-leaf parsley, chopped
method:
Toast sesame seeds in a dry skillet until golden brown in colour.
Remove from heat and let cool.
Add sesame seeds to a food processor and blend.
Pour in olive oil and add salt. Puree.
In a bowl, add chickpeas. Mash with a potato masher.
Add garlic, lemon juice, salt, and stir to combine.
Pour in tahini and mix well.
Plate.
Top with a few whole chickpeas, a drizzle of olive oil, and chopped parsley.
Serve with falafel.