10 medium garlic cloves
30 oz can canned chickpeas, drained
1/2 cup sesame paste (tahini)
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 tablespoon gluten free soy sauce - or - braggs amino acids
1 1/2 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/4 cup cold water
2 tablespoons minced fresh Italian parsley
Process the garlic cloves in a food processor until finely minced, stopping the processor occasionally to scrape down the sides of the bowl. Add the beans and pulse the machine a few times to chop them coarsely. Next, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Add the salt, cumin, coriander, and cayenne. Process until thoroughly blended, then add water.
Transfer the puree to a bowl, cover, and refrigerate before serving. It is great as a dip or a spread, with your favorite veggies, or your favorite gluten free chips or pita.