1 Can of Chickpeas, drained
1/4 cup of mayo or sour cream (light if you prefer)
2 tbsp tahini
2 tbsp lemon juice
2 cloves crushed garlic
1/2 tsp sugar
a few dashes of dried corriander and cumin
salt and pepper to taste
Puree the chickpeas (I use a hand blender, but can be done in a food processor). Add the rest of the ingredients and mix until creamy. Make ahead of time to allow the flavours to come together. Serve with pita bread.
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