15-ounce can of chickpeas, drained, liquid reserved
2 garlic cloves
Juice of 1 lemon
4 tablespoons tahini
Salt to taste
Paprika, extra virgin olive oil, if desired
Process the chickpeas, garlic, lemon juice, and salt in a food processor until the mixture is as smooth as possible, adding a little of the reserved chickpea liquid if necessary. Add tahini and process again until very smooth and creamy, adding more of the liquid as you go - you probably won't need it all. Stop processing when you reach your desired consistency. Serve in a bowl, or spread it out on a plate, and sprinkle with a little paprika and/or drizzle with olive oil if desired.
From New Vegetarian Cooking by Rose Elliot
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