Ingredients:
2 cups boiled chickpeas (which were soaked overnight)
4 tablespoons unhulled tahini paste
the juice of 1 lemon
3 cloves garlic crushed
1 pinch cayenne pepper
salt-free vegetable seasoning to taste
purified water to dilute if needed
Method:
- Place cooked chickpeas and peeled garlic cloves in the electric blender/ food processor and blend until it is a thick, powdery consistency
- Add the tahini, lemon juice, cayenne pepper and vege seasoning to taste.
- Continue to blend until the mix becomes a smooth, creamy paste. If it is too thick, add the water to dilute and continue to mix.
This recipe can be kept in an airtight container for 2 weeks in the refrigerator.
Serve as a dip with carrot & celery sticks, as a spread on bread or crackers or accompanying meals.
Index:
tbs : tablespoon
tsp : teaspoon
gms : grams
mls : milliliters
Please note: The more unusual ingredients in these recipes can usually be obtained from most Health Food Stores.
