2 cups cooked or canned garbanzos (chickpeas)
1/3 cup fresh lemon juice
¼ cup tahini
2 cloves garlic
2 teaspoons extra-virgin olive oil
1 teaspoon onion powder
¼ cup water
Fresh parsley, chopped
(for garnish)
Combine all ingredients in a blender and blend until very smooth. Add additional water
if necessary. Garnish with
chopped parsley. Makes
four ½-cup servings.
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