GLUTEN FREE
- 2 cups cooked chickpeas (canned or dried)
- 5 tablespoons sesame tahini
- 1 tsp salt
- 1/3 cup lemon juice or 1-2 freshly squeezed lemons
- 2 to 3 cloves garlic (depending on size)
- 3 tbls extra virgin olive oil
- 1/4 cup water
- Add all ingredients in a food processor.
- To cook dried chickpeas, soak for 6-8 hours. Then add 1 inch piece of Kombu and simmer for 1 to 1 ½ hours until soft.
Indian Variation:
- Add 1/2 tsp coriander, 1/4 tsp turmeric, 1/2 tsp cumin.
Mediterranean Variation:
- Add a handful of mint and parsley and blend
Strong Garlic Variation
- Add 3-4 cloves garlic
