Recipe courtesy of Robert Irvine
Episode: Block Party
20 min
20 min
6 servings


  • 2 (14.5-ounce) cans chick peas, drained and rinsed
  • 4 cloves garlic, minced
  • 2/3 cup tahini, well stirred
  • 1/4 cup chopped sun-dried tomatoes in oil, drained
  • 1/4 cup lemon juice
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley leaves
  • 1/2 cup light olive oil
  • Pita chips or corn chips, for serving


In a food processor add the chick peas, garlic, tahini, sun-dried tomatoes, lemon juice, and salt and pepper, to taste, and puree until the mixture is soft and smooth. Remove from the processor to a serving bowl and stir in the chopped parsley and olive oil. Adjust the seasoning with salt and pepper. Serve with pita chips or corn chips.

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