This is more a traditional recipe, with an Angie kick.
1 can chickpeas/garbanzo beans, drained and rinsed, keeping 1/4 cup juice set aside
2 tablespoons tahini paste (Kroger, y'all)
2 tablespoons lemon juice
Throw all that in a processor, sprinkle with a bit of chili powder, garlic salt, and cumin, and blend well. Scoop it our into a bowl and drizzle with generous amount of honey. Tastes awesome with blue corn tortillas.
1 can chickpeas/garbanzo beans, drained and rinsed, keeping 1/4 cup juice set aside
2 tablespoons tahini paste (Kroger, y'all)
2 tablespoons lemon juice
Throw all that in a processor, sprinkle with a bit of chili powder, garlic salt, and cumin, and blend well. Scoop it our into a bowl and drizzle with generous amount of honey. Tastes awesome with blue corn tortillas.
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