Recipe from “Eat, Drink & Be Vegan”
Ingredients
2 cups cooked chickpeas
3 1⁄2 Tbs freshly squeezed lemon juice
1 Tbsp tahini
2 Tbsp extra virgin olive oil
1 clove garlic or 1⁄2 tsp garlic powder
1⁄2 tsp salt
4 Tbsp water
1⁄2 cup mixed olives
2 Tbsp sun dried tomatoes
Directions
1. Combine all ingredients but olives and sun dried tomatoes in a food processor and purée until
smooth.
2. Add olives and tomatoes and pulse, keeping olives and tomatoes somewhat chunky.
3. Season to taste with additional salt and/or lemon juice.
Ingredients
2 cups cooked chickpeas
3 1⁄2 Tbs freshly squeezed lemon juice
1 Tbsp tahini
2 Tbsp extra virgin olive oil
1 clove garlic or 1⁄2 tsp garlic powder
1⁄2 tsp salt
4 Tbsp water
1⁄2 cup mixed olives
2 Tbsp sun dried tomatoes
Directions
1. Combine all ingredients but olives and sun dried tomatoes in a food processor and purée until
smooth.
2. Add olives and tomatoes and pulse, keeping olives and tomatoes somewhat chunky.
3. Season to taste with additional salt and/or lemon juice.
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