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2 cups chickpeas (canned or freshly made)
2 cloves garlic
1 tsp. cumin
1/2 to 1 tsp. salt
1-2 tbsp. olive oil
2 cloves garlic
1 tsp. cumin
1/2 to 1 tsp. salt
1-2 tbsp. olive oil
If using canned chickpeas, reserve juice; if using homemade chickpeas, reserve cooking liquid. In a blender, combine chickpeas, garlic, cumin, and salt. While blending, blend in the reserved liquid a little at a time until desired consistency. Blend until most of the chickpeas are smooth. Drizzle in olive oil and blend until desired consistency.
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Modified from All Recipes
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Published in
Sides/Salads
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
1 Comment
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Tuesday, 02 March 2010 15:43
posted by
Michelle
This was very yummy and easy to make. It does not have quite the punch without the tahini but it is much healthier and good for my seed-free baby. :-)
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