Ingredients
- Cooked chickpeas | 300 g
- Lemon juice | 1/2 ml
- Extra Virgin Olive Oil | 3 tablespoon
- Garlic Clove | 1 to taste
- Water from the cooking itself | 4 tablespoon
- Salt and pepper | to taste
Recipe
- Blend all ingredients in a blender or multi-processor. Store in a glass jar with a lid for up to 1 week.
- Combine with wholemeal Arabic bread, brown rice crackers, oat pancakes, tapioca, crepioca, salad and wherever your imagination allows.
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