I was feeling hungry and lazy, but you can be really creative with this recipe. You can roast a pepper, skin it and add it to the mix. Or roast a head of garlic, squeeze out the bulbs and add it. Or roast a tomato with some garlic and herbs and add it to the mix. Or add a ton of garlic, lemon, parsley and finely chopped carrots. Or add some sour cream and dill! Yum - seriously the possibilities are endless! Try whichever one suits your fancy at that moment. Even kalamata olives! Or chipotle peppers!
|Creamy, Tasty, Spicy Goodness (That's cayenne & olive oil on top!)|
Yields: about 3 1/2 cups
3 cups cooked chickpeas, preferably still warm
1/4 cup tahini
3 tablespoons lemon juice
1/4 cup extra virgin olive oil
2 teaspoons sea salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
3/4 teaspoon cumin
2 pinches cayenne
3/4 cup filtered water, or as needed
1. Place all of the ingredients in the bowl of a food processor, but leave 1/4 cup of water on the side in case you don't need it. Pulse until the mixture is completely smooth and silky, adding more water as needed to achieve your desired consistency. That's it!
2. Eat immediately. Serve with raw baby carrots, celery sticks, raw broccoli or cauliflower, or be bad and eat it with chips!