Tanya Caruana R.H.N, M.B.A
15 ounces cooked chickpeas (if you buy canned, be sure to look for BPA free cans. Just because it's organic doesn't mean it's BPA free. When in doubt contact the company)
1/4 cup (35 g) raw sesame seeds
1-2 Tablespoons olive oil (depending on the consistency you want to achieve)
1/4 cup (60 ml) lemon juice
1 garlic clove, peeled
1 teaspoon ground cumin
1. Place chickpeas, sesame seeds, olive oil, lemon juice, garlic, and cumin into a blender and blend until smooth and creamy.
Store in an airtight container for up to 10 days in the fridge.
Create your own unique website with customizable templates.