@upbeetanisha
Category
Dips
Instructions
Boil chickpeas for 15 minutes in water and baking soda (not essential but helps soften the chickpeas). Let them cool a little before blending with all ingredients except olive oil and water. When it’s nearly blended, add olive oil and a few tbsp of water at a time until you’re at desired texture.
Topping: pomegranate seeds, cilantro, toasted walnuts, sesame seeds, paprika, olive oil
Ingredients
1 400g can chickpeas (1.5 cups)
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp ground cumin
2 garlic cloves
1 tbsp lemon juice
1/3 cup tahini
1 tbsp olive oil
5-8 tbsp ice cold water
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Kibo Chickpea Chips
