by Cynthia | Sep 23, 2012 | Appetizers
¼ cup pine nuts 2 cups of cooked chickpeas (one 14 oz can, drained) 1-2 cloves of garlic, minced 3 tablespoon lemon juice 3 tablespoons tahina (sesame paste) ¼ teaspoon salt 4 tablespoons olive oil Garnishes: finely chopped fresh herbs – parsley and/or chives...
