Ingredients:
- 1 Cup of dry, soaked and cooked chickpeas or any white bean (see How to Prepare Dry Beans in recipe section)
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- ¼ cup water
Variations:
May add cumin, sun-dried tomatoes, roasted red pepper, hot peppers, cayenne pepper or spinach and feta
Preparation:
Put chickpeas in a blender or food processor. Combine remaining ingredients. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, garnish with parsley or cumin (optional).
Serve immediately with fresh, warm or toasted pita bread, nacho chips, rice crackers, put on your salad, use as a sandwich spread or cover and refrigerate for later.
Dr. Jeda Boughton is a Doctor of Traditional Chinese Medicine and Registered Acupuncturist in Vancouver. She is also a Registered Herbologist and the founder of BodaHealth.
