February 28, 2020


  • 2 Cups Chickpeas (Canned)
  • 3tbsp Tahini Sauce
  • 1/2tsp Granulated Garlic
  • 1/4tsp Salt
  • 2 Lemons, Juiced
  • 1/2 Cup Olive Oil
  • 1/4 Cup Chopped Red Onion
  • 1/2 Bunch Fresh Parsley (Washed & Chopped)

Drain the chickpeas.  Puree the chickpeas, garlic, onions, and blend with the stick blender until smooth. Add all the remaining ingredients except parsley and continue to blend until smooth.  Add the chopped parsley and puree lightly to break up any larger pieces. Store in the refrigerator until needed.

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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