• 1 pound Slow Cooker Chick Peas, cooled
  • 2 cloves garlic, 1 minced
  • 1/2 teaspoons kosher salt
  • 5 tablespoons freshly squeezed lemon juice
  • 1/4 cup water
  • 1/3 cup tahina, stirred well
  • 1/4 cup extra-virgin olive oil, plus extra for serving
  • Powdered sumac, optional



In a food processor, combine the chick peas with water, the garlic, the lemon juice, and the tahina. Mix well until the paste is chunky. Empty the paste into a bowl, scraping down the side of the bowl. Add 2 tablespoons of Cortas Extra Virgin Olive Oil and garnish with parsley.