Chickpea & Sesame Dip

Chickpea and Sesame Dip (from Patricia Wells’ Salad as a Meal)

1 can chickpeas

*she recommends home-cooking chickpeas; the recipe is in the book

2 garlic cloves

4 tbsp freshly squeezed lemon juice

3 tbsp tahini

1 tsp fine sea salt

2 tbsp sesame oil

1/4 C cilantro leaves

1/8 tsp paprika

Drain and rinse canned chickpeas.  Put chickpeas, garlic, lemon juice, tahini, salt, cilantro and 1 tbsp of the sesame oil in a blender or food processor.  Add water to reach desired consistency.  Garnish with remaining tbsp oil and paprika to serve.

we did African again

One week after we went to Africa, we did it again.

(Not really, but it’s cute to say it that way.)

Anyway, I made another African Stew–this one with winter squash and chickpeas.



In short, Andrew and I both preferred the first one (with the sweet potatoes and red beans), although Andrew said he’d rather have chickpeas than red beans.  I can make that swap, I suppose…



I also tried out a recipe for wheat pita bread.  It definitely puffed, just like it said it would, although the top layer was paper-thin.  Not sure how to make it more half and half…  Served with dates.



And citrus salad with mint.