April 24, 2017
15- oz. can garbanzo beans
1- clove of garlic or 1/8- tsp. garlic powder
½- to ¾- cup lemon juice, to taste, (all lemons are not created equal.)
2 to 3- Tbsp. of water (if needed for smooth blending)
½- cup tahini (or try almond butter or ½- cup sunflower seeds for a fun alternative)
¾- tsp. salt
2- tsp. cumin
1- tsp. coconut sugar or other sweetener
1- tsp. olive oil
Drizzle of olive oil, to garnish
Sprinkle of paprika and cumin, to garnish
Sprig of fresh parsley or mint, to garnish
Drain half the liquid out of the beans and pour the beans and the rest of the liquid, into a blender or food processor.
Add garlic, lemon juice, tahini, salt, cumin, sweetener and olive oil.
Blend until smooth.
Add a little more water if it’s too thick. Pour into a bowl, drizzle olive oil on top, sprinkle cumin, paprika and parsley to garnish.
dips and sauces