Karen Keeter, East Hampton Women’s B1
Serves: 8
1 Tbsp. extra virgin olive oil
1/4 cup tomato paste
2 tsp. dried oregano
1 tsp. dried basil
2 garlic cloves, peeled
3 cups canned garbanzo beans, drained & rinsed – 1/2 cup liquid reserved
1/4 cup tahini
1/4 cup fresh lemon juice
1/2 tsp. kosher salt
Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano, and basil and cook until slightly toasted (about 2 minutes). Transfer mixture to a blender or food processor. Add the garlic, garbanzo beans, garbanzo bean liquid, tahini, lemon juice, and salt. Puree until smooth and creamy. Store in an airtight container for up to a week.
