CombatCritic's Favorite Recipes ...
An amateur, but skillful, chef, Chris was trained in California and Pozzuoli, Italy, studying Italian cuisine from one of the top chefs in bella Napoli ... FOLLOW ME TO WONDERFUL MEALS FOR FAMILY, FRIENDS, AND GUESTS!
World traveler...41 countries and counting; Amateur chef ... studied for 3 years in Pozzuoli, Italy; Published author ... editorials, articles, popular blogs, and an upcoming book!
1 In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Put lemon juice, tahini, chopped garlic, and salt in blender. Add salt gradually as the blending occurs. Blend until creamy and well mixed.
2 To adjust the texture between creamy and more solid, vary the amount of liquid you drain from the can. The more liquid the creamier.
3 Transfer the mixture to a large serving bowl and store the rest in your freezer. Sprinkle with pepper and pour olive oil over the top. Garnish with a few garbanzo beans. Serve with baked pita chips or fresh vegetables ... ENJOY!