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Thai Chile

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Unlike when I first started making this at home it is now widely available in supermarkets.  Some of it is actually quite good - and expensive.  That's why I still make mine at home when I have time.  Here are a couple of tried and true recipes.

Classic Style  
1-16 ounce can chick peas
cup Tahini paste
3 cloves garlic, minced
cup olive oil
2 tablespoon lemon juice
cup fat free plain yogurt
salt to taste

In a food processor, puree of the chick peas with the remaining ingredients. Add the remaining chick peas and blend until the mixture is pureed but slightly course. If a smoother blend is preferred simply add additional yogurt while processing until the desired consistency is achieved. Chill and garnish with chives and olive oil. Serve with sliced Bermuda onion and pita bread.


Many thanks to Alton Brown

2 medium cloves

garlic, peeled

1 15-16 ounce cans

chick peas (garbanzo beans), drained, liquid reserved

2-3 tablespoons

creamy peanut butter

handful fresh

Italian parsley leaves

1 medium


½ teaspoon

black pepper

½ teaspoon salt
¼ cup olive oil

Finely chop the garlic in a food processor.  Add the chick peas and juice of ½ of the lemon.  Process finely or to desired consistency.  Add remaining ingredients starting with 2 tablespoons of the peanut butter.  Process until all is combined and a paste is formed.  Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.  At this point add the remaining peanut butter and/or lemon juice as desired for taste and consistency.

Chill and garnish with chives and olive oil.



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