4 Tablespoons Tahini ( sesame butter available at health food stores)
4 tablespoons plain yogurt
4 cloves garlic
4 Tablespoons extra virgin olive oil
2 roasted jalapeno's, seeded
Juice of 1 lemon
2 tsp smoked Spanish paprika
2 cans chick peas/ garbanzo beans
Combine first 7 ingredients in a food processor and pulse 3-4 times. Add chickpeas and process until smooth. This dip can be made the night before and chilled. Serve at room temperature with grilled pita bread, and chips. Also make a nice sandwich spead.
