- 1 (15 ounce) can low sodium, organic chickpeas
- ¼ cup organic tahini
- ¼ cup organic extra-virgin olive oil
- ¼ cup fresh squeezed lemon juice
- 1 clove garlic, coarsely chopped
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- Small handful of fresh organic cilantro with stems
- Sprinkle of sweet paprika, for garnish
Drain chickpeas, reserving 1/4 cup of the liquid. Transfer the chickpeas and the reserved liquid to a food processor. Add tahini, oil, lemon juice, garlic, cumin, chili powder, cilantro and salt.
Puree until very smooth, 2 to 3 minutes.
I scraped this out of the food processor into little bowls I have that had lids. I swirled some more olive oil over and shook a little paprika over.
I covered and put in the fridge until ready to serve. This was super easy to make, I mean 5 minutes from start to finish. It was also super delicious! Much better than store bought! You could adjust the seasonings and herbs to whatever you like or feel for at the moment.
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