Although I am not adding acorns to this recipe, I have done so in the past. I’m having guests for dinner tomorrow night, I’m making fahita and hummus. I thought you might enjoy this recipe.
¼ cup Tahini (ground sesame seeds, the consistency of peanut butter)
juice of a half a lemon (or less depending on taste)
1 can (15 ½ oz) garbanzo beans
1 or more peeled cloves of garlic
3 Tbs olive oil
1 & ½ tsps zatar spice (found in shops and bakeries that specialize in Middle Eastern foods). If you can’t find zatar spice, thyme will work fine but don’t use both thyme and zatar. A little bit more than a pinch of thyme will do it.
Salt to taste
Put the whole can of garbanzos, including most of the water, into the blender. Add lemon juice, garlic, olive oil and spice. Blend. After blending, pour mixture into a bowl and mix in the Tahini.
Best refrigerated overnight or at least a few hours before eating. Serve with pita bread and falafel or as a dip with vegetables.
Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:
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