 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe comes out a little spicy, so feel free to adjust or omit the cayenne pepper to taste. Also, the longer you let this refrigerate the better, but give it at least an hour. Ingredients:
1 (15 ounce) can chickpeas |
1 lemon |
2 tablespoons tahini |
1 garlic clove |
6 fresh mint leaves |
6 sprigs fresh parsley |
1 teaspoon kosher salt |
1 1/2 teaspoons coriander |
1 teaspoon cumin |
1/4 teaspoon cayenne pepper |
1/8 cup extra virgin olive oil |
paprika |
Directions:
1. Combine all ingredients except olive oil and paprika in food processor. Pulse to blend ingredients.
2. Slowly pour olive oil into running food processor and let blend until smooth.
3. Refrigerate at least 1 hour.
4. To serve, garnish with paprika and a little bit of olive oil drizzled on top.
|
|