And, gah, it was so good. I made it with garlic and green chiles. Here’s the recipe I used in case you want to make your own. It’s a combination of a couple recipes I found online.
One clove of garlic
One 15 to 20 oz. can of garbanzo beans or chickpeas, drained
Two tablespoons of tahini
The juice of one lemon
One small can of chopped green chiles
Two tablespoons of olive oil
Pulse the garlic in the food processor. Add the can of garbanzo beans or chickpeas. Pulse. Add the tahini, the juice of one lemon, and the small can of chopped green chiles. Turn the food processor on. Add the olive oil until the consistency is to your liking.
Devour with warm pita pieces.
Here’s how I make pico de gallo.
Sidenote: all measurements are approximate and can be changed. If you really like onion, add a little more onion. If you don’t like cilantro, leave it out. Just keep adjusting the amounts it until you get the ratios to your liking.
Gather the following items:
Chop the tomatoes. Chop the onion. Chop the jalapeños, taking care to remove most of the seeds. Chop the cilantro.
Throw it all in a bowl. Add a dash of salt and some lime juice. Then mix it up.
Cover the bowl and let it rest in the fridge for a few hours.
Then eat all of it.