Photo by Danielle Atkins

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Serves 6 to 8

  • 2 cups canned chickpeas drained with liquid reserved
  • ½ cup tahini
  • ¼ cup smoked brisket fat (or substitute rendered bacon fat) plus more for drizzling
  • 2 garlic cloves peeled
  • Juice of 1 lemon
  • 1 tablespoon ground cumin
  • 1 tablespoon sumac
  • 1 teaspoon paprika
  • Salt to taste
  • Chopped cilantro for garnish
  • Pita bread or chips
  • Pro tip: lightly toss pita bread in oil and put it on the grill. It adds a nice char and crisps it for easier scooping.
  1. Place chickpeas and reserved liquid, tahini, ¼ cup brisket or bacon fat, garlic, lemon, cumin, sumac, and paprika into a blender or food processor. (A blender will yield a smoother product.) Blend until smooth and well incorporated. Season with salt to taste.
  2. To garnish, drizzle extra fat over top and sprinkle with chopped cilantro. Serve with pita or chips.

From A Feast for the Fireworks.

  • Recipe by Sheldon Lukow of Butchertown Hall in Nashville, Tennessee

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