Monday, July 3, 2017
¼ C vegetable broth
1 14 oz can of chickpeas, drained*
2 cloves garlic
2 T lemon juice
3 T tahini*
½ t salt
* The brand of chickpeas I used was 15 ounces. I didn't have ready made tahini (sesame seed paste) but I had sesame seeds; I just put my Magic Bullet blender to use with 3 generous tablespoons of sesame seeds and the vegetable broth before adding the other ingredients.
Combine all ingredients in a blender; blend until smooth, scraping down the sides as needed.
If desired, garnish with a drizzle of olive oil and a sprinkle of smoked paprika.