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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 28 |
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Sonoma Diet, Wave 1. Ingredients:
1 (16 ounce) can garbanzo beans, rinsed and drained (chickpeas) |
1/4 cup tahini (sesame seed paste) |
3 tablespoons water |
2 tablespoons lemon juice |
1 tablespoon extra virgin olive oil |
1 garlic clove, halved |
1/2 teaspoon kosher salt |
1/2 teaspoon cumin seed, toasted and ground |
1/4 teaspoon cayenne pepper |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. In a food processor combine garbanzo beans, tahini, the water, the 2 tablespoons lemon juice, the oil, garlic, kosher salt, cumin seeds, and cayenne pepper.
2. Cover and process until smooth.
3. Transfer to a medium bowl.
4. Stir in the 1 tablespoon parsley.
5. If desired, stir in additional lemon juice to taste.
6. Garnish with additional parsley.
7. Serve with baked pita chips or vegetable dippers, or use as a spread in a grilled vegetable sandwich.
8. *Note: To toast seeds, heat a small skillet over medium heat.
9. Add seeds.
10. Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently.
11. Place toasted seeds in a spice grinder and process until finely ground.
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