Barbara is a trusted source on General Cooking.
I don't know if this is the "best," but it's pretty great:
My great-granfather was from Syria,this is my take on the family recipe:
1 pound chickpeas,soaked overnight and boiled till tender,this you blend (the food processor does not work as well as the blender)with some of the cooking water,1 cup of olive oil,salt and black pepper,8 to 10 cloves of garlic(yes...go for it),the juice of 3 to 5 limes,and 4 to 6 tbs of tahine (a sesame paste you will find in any arab food store).Serve with pita bread.Hope you like it.
Don't try to blend the hole thing in one take or your blender will have it's last day on this earth...
Whole...what a difference a "w" makes,right?
Andrea is a cooking teacher, food writer, contributing editor at Rodale's Organic Life, and a cookbook author; her latest book is The Banh Mi Handbook.
This is a fabulous Israeli recipe from Saveur. The key is the baking soda, which tenderizes. You don't have to use as much tahini as is called for.
I found this recipe in Gourmet magazine, in the letters, c. 1970. While I'm happy to play around with variations, this is my bat-it-out version (also made in large quantities when we had a natural foods deli, 1980's).
Blend 2 c cooked chickpeas, 1/3 cup tahini, 1/3 cup lemon juice, and as much garlic as you wish.
Notice, no salt, herbs or spices -- those are variations.
Please enter a valid email address.
Well played. You deserve a cookie.
And how to make it yourself
Marlene Dietrich's Favorite Cocktail
What it Was Like to Grow Up Around a Professional Cook
A One-Pot, No-Mixer Chocolate Cake
27 Genius Recipes for the Grill
Pick-Your-Path Potato Salad
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)