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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Veggie Revolution by Sally Kniedel and Sara Kate Kniedel High protein variation on Baba Ghanouj (Baked Eggplant Dip) Ingredients:
1 1/2 cups garbanzo beans, cooked |
2 tablespoons hot water |
1/4 cup tahini (up to 3/4 cup tahini) |
2 clove garlic, minced |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1 teaspoon olive oil |
1/2 teaspoon cumin |
Directions:
1. Mash or blend chickpeas with hot water.
2. Add remaining ingredients. Mix well and chill for at least half an hour before serving.
3. Serve with pita bread or veggies.
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