Ingredients:
1 15-oz. can of chickpeas (sometimes labeled garbanzo beans)
1/3 cup tahini
2 tablespoons olive oil
4 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/2 cup kalamata olives
1/4 teaspoon cumin
Paprika
1 15-oz. can of chickpeas (sometimes labeled garbanzo beans)
1/3 cup tahini
2 tablespoons olive oil
4 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/2 cup kalamata olives
1/4 teaspoon cumin
Paprika
Directions:
Drain chickpeas and set aside the liquid. Combine all ingredients in blender or food processor and blend on low until smooth. If needed, gradually add reserved liquid from the chickpeas to aid in blending. Sprinkle with paprika and drizzle with olive oil before serving.
Drain chickpeas and set aside the liquid. Combine all ingredients in blender or food processor and blend on low until smooth. If needed, gradually add reserved liquid from the chickpeas to aid in blending. Sprinkle with paprika and drizzle with olive oil before serving.
* farmersalmanac.com
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