Ingredients

16-oz. can garbanzo beans (chickpeas)
1 tsp. tahini
1 tsp. extra virgin olive oil
1 tsp. chopped garlic
1 Tbsp. water
1/4 tsp. pepper
2 tsp. fresh lemon juice
cayenne pepper, to taste
1/2 tsp. cumin
1/8 tsp. salt
2 hard boiled eggs, yolks removed
2 Tbsp. chopped black olives
1 sprig parsley

Cooking Instructions

Drain and rinse the garbanzo beans. Try to remove as much of the loose outer covering of the beans during the rinsing process as possible. Discard these outer coverings. Process all ingredients except the eggs, olives, and parsley in a blender or food processor until smooth. Place in a serving dish. Remove the egg yolks and save for another recipe, or discard. Chop the egg whites into small pieces, mix with the olives, and sprinkle over the dip. Garnish with parsley to serve.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)