Humus Tahini Dip
Appetizers / 11
3/4 c Chickpeas; soaked overnight -and drained 2 Garlic cloves; minced 1 t Salt 1/4 t Pepper 6 tb Tahini (sesame paste) 2 Lemons, juiced 1 tb Corn oil (or as needed) 1 tb Olive oil 1/4 t Paprika 1 tb Fresh parsley; chopped In a medium saucepan place the soaked chickpeas and cover them with water. Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1 SectionsAbout Us© Quench Magazine |