INGREDIENTS
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1 (15 ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
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1/4 cup sundried tomatoes (drained or re-hydrated)
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1/4 cup tahini
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1 clove garlic
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1/4 cup lemon juice (~1 lemon)
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2 tablespoons olive oil
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salt, pepper and cayenne to taste
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