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  • Yield: 10 servings


  • 1 cup dried chickpeas
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves, peeled
  • One-half cup tahini butter
  • One-half teaspoon cayenne
  • Fresh chopped parsley to garnish


  • Soak the chickpeas overnight, then rinse and drain. Put the chickpeas in a large pot and add enough water to cover them. Bring to a boil. Cover and simmer until tender, about 1 hour. Drain and reserve 1 cup of the cooking liquid. Process the garlic in a processor until finely minced. Add the remaining ingredients, except parsley, to the processor and process until smooth. Transfer the mixture to a bowl, cover and refrigerate at least 6 hours before serving. Garnish with the chopped parsley.