Ingredients
Directions
If using canned garbanzo beans, drain them, reserving liquid, and rinse beans.
Place beans, tahini, lemon juice, onions, garlic, cumin, black pepper, and roasted peppers in food processor or blender and process until smooth.
Add reserved bean liquid, or if using cooked beans, water or vegetable broth, as needed for a smoother consistency.
Chef's Notes
Variation
You can make this recipe and add 1 cup loosely packed cilantro, basil, or parsley, or leave out the roasted red peppers and add the herb(s). You can also use cannellini beans instead of chickpeas, or a combination of both!
Green onion substitution
You can substitute red or white onion for the green onion.
Garlic recommendation
If you aren't wild about garlic reduce the amount.
Recipe from: "Twelve Nutritionally Rich and Inexpensive Foods" Special Report by John Robbins adapted for Plant-Powered & Thriving (PPT).
Ingredients
Directions
If using canned garbanzo beans, drain them, reserving liquid, and rinse beans.
Place beans, tahini, lemon juice, onions, garlic, cumin, black pepper, and roasted peppers in food processor or blender and process until smooth.
Add reserved bean liquid, or if using cooked beans, water or vegetable broth, as needed for a smoother consistency.
