Serves: 1 cup
Prep: 5 minutes
Cook: 0 minutes
Ingredients:
– 1 (15-ounce) can low sodium chickpeas or 1 1/2 cups cooked chickpeas
– 1 juice from small lemon
– 1/4 cup raw tahini
– 1 small garlic clove
– 1/2 teaspoon ground cumin
– 1/2 tsp Sea Salt
– 3 to 5 tablespoons water + 2 tbsp of water from canned chickpeas (add more or less water depending on consistency desired)
– Dash ground paprika, for serving
– 1 tbsp extra virgin olive oil, for serving
– 3 tbsp Chopped parsley
Method:
1. Rinse chickpeas from can, make sure to keep 2 tbsp of the water to add to the recipe.
2. Place all ingredients in high speed blender and blend till smooth. Depending on desired consistency remember you can add or subtract water.
3. If serving drizzle with oil and chopped parsley
otherwise store in an airtight container in the
refrigerator for 2-3 days
