- 2 cups Chickpeas canned
- ½ cup Tahini
- ½ cup Lemon Juice
- ¾ tsp Salt
- 1 clove Garlic crushed
- 1 tsp Baking Soda
Boil the chickpeas for 20 minutes with the baking soda, the place in cold water.
Remove as many skins as you can by skimming them off the top. No worries if you can't get them all.
Place the tahini and lemon juice in a food processor or blender.
Process or blend until a thick sauce emerges.
Add the chickpeas, garlic and salt.
Blend until creamy and smooth.
If too thick blend in a couple of tbsps of cold water.
Serve in a bowl, and drizzle with olive oil.
Serving: 8g | Calories: 160kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 384mg | Potassium: 204mg | Fiber: 4g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg