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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This came in the Miami Herald hurricane section. I didn't want to lose it. Ingredients:
2 cups canned chick-peas, drained and rinsed |
1/4 cup extra virgin olive oil |
3 tablespoons raw organic tahini |
3 tablespoons lemon juice |
1 tablespoon dried parsley |
2 garlic cloves, finely minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
Directions:
1. Place the chickpeas in a medium-sized bowl and squeeze by hand until they reach a thick, pasty consistency.
2. Add the remaining ingredients and mash with a fork until blended well. The mixture should be chunky but moist, not crumbly.
3. Serve with flatbread or crackers.
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