Ingredients
2 15oz can garbanzo beans, drained and rinsed
1/4 cup tahini
1/4 cup extra virgin olive oil
1/2 cup Balsamic vinegar
2 tablespoons capers
1 teaspoon ground white peppercorn
1 teaspoon cumin
salt to taste
Preparation
In a food processer, combine beans, tahini, oil, vinegar, cumin and pepper and blend to smooth paste consistancy. Add capers and pulse to combine, blending untill most of the capers have been crushed. Salt to taste (don’t forget that capers are brine soaked and generally very salty). move to serving dish and chill 1 hour. Serve with olive oil drizzled over the top.
Goes well with pita chips, fresh pepper slices, or as a part of a tapas platter.
