- 20 ounces cooked or canned chickpeas, drained
- 1 tablespoon peanut butter OR 1/3 cup tahini (sesame butter)
- 1/4 cup lemon juice
- 1/4 cup water
- 2?3 cloves garlic
- 1/2 teaspoon cumin (optional)
- 1?2 tablespoons oil
Place first 6 ingredients in a blender. Blend until mixture is a smooth paste. While mixture is blending, slowly add oil. Chill. Pour into bowl. Serve with vegetables. Serves 12 (1/4-cup servings)
Univ. of Maine Cooperative Extension
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!