NOTE: For Middle-eastern version, add ½ tsp of powdered oregano mint (Mentha origanum)
Ingredients
1/3 cup water
3 tbsp sesame tahini
½ tsp salt
1/3 cup lemon juice
1 to 2 cloves garlic, minced
1 can chickpeas (19-oz)
1. In a colander thoroughly drain and wash the chickpeas until they stop foaming
2. Combine all ingredients in a food processor or blender
3. Process til smooth and creamy
4. Serve with pita bread wedges, other types of bread, crackers; or use as a vegetable dip
Serves 4
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