Ingredients:
1 can chickpeas, rinsed and drained
100ml-ish of olive oil
garlic cloves
2 tablespoons tahini
salt
cumin powder
paprika
Blend everything together, add water if its too thick.
I may have overdone the garlic and tahini this time round. Will try again once I finish off this batch. I used my new hand wizz to blend it all and didn't get too much chickpea on all the kitchen counters.
Update: Leaving it in the fridge for two days (I forgot all about it) only enhanced the garlic in the dip, until it just tasted like blended raw garlic :(
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