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kept bymarian
recipe bySerious Eats

2 15-oz cans chickpeas, drained and rinsed, liquid reserved
3 medium cloves garlic, minced
1/3 cup tahini, preferably homemade
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon Kosher salt
1 tablespoon finely chopped fresh parsley, for garnish

2 cups sesame seeds
1/3 cup olive oil, plus more as necessary

Preheat oven to 350 degrees. Place sesame seeds in a rimmed sheet pan and cook until lightly toasted toast, but not browned, about 5 minutes, tossing seeds ever couple of minutes with a spatula. Remove from the oven and let cool slightly

Place sesame seeds in workbowl of a food processor with olive oil. Process until smooth and paste as consistence slightly thinner than peanut butter, adding more oil if necessary. Store in an airtight container in refrigerator.



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