Friday, March 16, 2012


This is soo yummy!!!

1 can chickpeas (garbanzo beans) drained and rinsed
1 garlic clove minced
3 Tbsp lemon juice
3 Tbsp Tahini
1/2 tsp kosher salt
1/8 tsp black pepper
1/2 tsp cumin
1/8 tsp red pepper
4-6 Tbsp water, divided
3 Tbsp extra virgin olive oil
1 Tbsp minced fresh parsley (optional)

Combine the chickpeas, garlic, lemon juice, tahini, salt, pepper, cumin, red pepper and 3 Tbsp water in a food processor. Process until smooth. With processor running pour in olive oil. Process until combined. Add additional water by tablespoon until you reach the consistency you like.
Place in an airtight container and store in the refrigerator. For optimal flavor, refrigerate at least 2 hours before serving. RIght before serving top with a drizzle of olive oil and chopped parsley.
Serve with pita chips, crackers or veggies.

to make your own pita chips preheat oven to 350. Place pitas on baking sheet and drizzle with olive oil. then sprinkle with kosher salt. I also like to add parsley, basil, and garlic powder. Bake 8-10 min.

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