recipe: 1 can or 16oz of rinsed rehydrated chickpeas 1 lg onion, sliced 2 gloves of minced garlic 3 Tb tahini 1/2 lemon, juiced 1/4 cup of evoo(adjust depending upon taste) 2Tb balsamic vinegar 1/4 cold water (for fluffiness) Salt and pepper to taste Chopped parsley, evoo, balsamic vin for garnish – sauté onion, garlic in 1tb evoo with balsamic vin on low heat stirring occasionally. (45min-1hr) low & slow is the name of the game -add remaining ingredients in a blender or food processor along with onions. Reserve some onions or chickpeas to garnish -season to taste
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recipe:
1 can or 16oz of rinsed rehydrated chickpeas
1 lg onion, sliced
2 gloves of minced garlic
3 Tb tahini
1/2 lemon, juiced
1/4 cup of evoo(adjust depending upon taste)
2Tb balsamic vinegar
1/4 cold water (for fluffiness)
Salt and pepper to taste
Chopped parsley, evoo, balsamic vin for garnish
– sauté onion, garlic in 1tb evoo with balsamic vin on low heat stirring occasionally. (45min-1hr) low & slow is the name of the game
-add remaining ingredients in a blender or food processor along with onions. Reserve some onions or chickpeas to garnish
-season to taste