- Chili-braised pork shoulder (from BA…rub is on and pork is resting in fridge)
- Bacon-simmered pinto beans (from BA…beans soaking on the counter)
- Pickled onions (from BA…made and in the fridge)
- Fresh tortillas (got my bag of Masa and my tortilla press!)
- Guacamole (got my ripe avocados, my limes, my cilantro, and my salsa)
- Fresh salsa (shortcut here…purchased from the Mexican grocer at Pike Place Market)
- Shredded cabbage or slaw (haven’t decided which)
2 14-ounce cans chickpeas (garbanzo beans)
2 garlic cloves, chopped
1/4 cup tahini paste
1/3 cup lemon juice
salt and white pepper to taste (or black pepper if you don’t care that it shows)
olive oil for drizzling
paprika and ground cumin (optional, but nice)
- Drain one can of chickpeas, but not the other. Dump into food processor and pulse a few times.
- Add chopped garlic, tahini and lemon juice. Process until mixture is fairly smooth. The goal is a medium-thick spread (If you feel like it’s too thick, you can add some water at this point.) Season with salt and pepper and process a bit more.
- Scrape into a shallow serving bowl or a platter and drizzle with olive oil. For an extra pop of color and flavor, sprinkle with cumin and/or paprika.
- Serve with pita wedges, chunks of hearty bread, or raw veggies for dipping. Also lovely served with some feta cheeses and Kalamata olives.
Now, for the pesto version!
- I swapped the tahini (sesame seed paste) for a handful of walnuts, which I tossed in the food processor first with the chopped garlic, roughly torn basil leaves, parsley leaves (I didn’t have many of these…it was mostly basil) and some olive oil.
- Then I processed until it was a nice green paste. Then I added the two cans of chickpeas (one drained, one not) and processed until everything was mixed and it was a nice consistency. Then I added the salt and pepper and processed a bit more.
- I left out the lemon juice (in spite of losing that liquid, I didn’t need extra water), and did not sprinkle with the spices. Since I put olive oil in the mixture, I chose not to add more on top.
- You could totally substitute white beans for the chickpeas in this version. I plan to do that myself sometime. When I do, I might add some grated Parmesan, too.