Servings: 2.5 cups
Ingredients
- 1/4 cup tahini
- 2 lemons, juiced
- 1 garlic clove
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/2 tsp cumin
- 2 cups chickpeas, drained and rinsed
- 2-3 tbsp water
Variations
- Add chopped parsley, basil, dill or cilantro for a herby flavour
- Add an avocado for extra creaminess
- If you don’t like tahini, leave it out or use peanut, almond or cashew butter instead
- Add some roasted red peppers or roasted beets
Instructions
- Process the tahini and lemon juice in a food processor for 1 minute. Scrape down the sides.
- Add the garlic, salt, olive oil and cumin and process for another minute. Scrape down the sides.
- Drain and rinse chickpeas and add to food processor. Process for another minute. Scrape down the sides.
- With processor running, slowly add the water and process until you get a very smooth and creamy paste. Add more water if you’d like it runnier.
- Serve drizzled with olive oil and sprinkled with paprika, parsley or cilantro and few reserved chickpeas.
- Will keep in an airtight container in the fridge for 3-5 days.
Notes
Recipe by InspireHealth
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