This batch came out really tasty, but the texture just isn’t there yet. So, try again I will. This is still good though :-) (Sorry, no photos… I kinda forgot to take any. Oops)
2 cups cooked chickpeas
¼ cup each fresh parsley and cilantro
1 TBSP dried basil
3 TBSP tahini
2 TBSP lemon juice
1 TBSP ground flax seed
1 TBSP extra virgin olive oil
sea salt, to taste
½ cup water
Place all the ingredients in a food processor or blender. Process, adding more water if necessary, until desired consistency is reached.
Notes:
1. I think I have to cook my chickpeas longer. Next time I will make sure they’re a bit softer than they were. I just REFUSE to use canned!
2. I may also try using more olive oil and less water. I think that will help smooth out the texture.
3. And maybe next time I’ll have some fresh basil. That would be awesome :-)
Great on sandwiches or crackers or use it as a dip with veggies… oh, the possibilities.
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