| Yield | 0 |
|---|---|
| Prep Time | 15 minutes |
| Recipes | Grains and Beans |
| Yield | 0 |
|---|---|
| Prep Time | 15 minutes |
| Recipes | Grains and Beans |
Put the sun dried tomatoes in the blender to shred or dice with a knife. Add the garlic and tomatoes to a large bowl.
Add chickpeas and mash with a potato masher.
*I like to heat my canned chickpeas to boiling, drain and rinse*
Add oil, lemon juice, tahini and spices and continue mashing until desired smoothness is achieved.
15
Serve with cold sliced cucumbers on warm pita bread.
2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
1/4 C sundried tomatoes
3 garlic cloves, crushed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoon tahini
1/2 teaspoon paprika
4 teaspoons curry powder
Salt, to taste
Put the sun dried tomatoes in the blender to shred or dice with a knife. Add the garlic and tomatoes to a large bowl.
Add chickpeas and mash with a potato masher.
*I like to heat my canned chickpeas to boiling, drain and rinse*
Add oil, lemon juice, tahini and spices and continue mashing until desired smoothness is achieved.
Serve with cold sliced cucumbers on warm pita bread.