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Categories:Viewed: 85 - Published at: 10 years ago
Ingredients
- 2 cups cooked chickpeas (canned are fine)
- 34 cup tahini
- 14 cup olive oil
- 3 garlic cloves, roughly chopped
- 2 tablespoons lemon juice (or apple cider vinegar)
- 1 tablespoon Braggs amino acids (or soy sauce)
- 1 teaspoon ground cumin
- 12 teaspoon salt
- 18-14 teaspoon cayenne pepper
- 6 -8 sun-dried tomatoes
Method
- To rehydrate the sun dried tomatoes, soak in water, stock or vegetable juice, they will rehydrate within 1-2 hours.
- If you're in a hurry, pour boiling water over them and they'll be ready in 15-20 minutes.
- In a blender or food processor, blend together all the ingredients until smooth.
- Check seasoning, adjust to your taste.
- Makes about 2 cups.
