I posted this forever ago when I posted my Rainbow Wraps... but never posted it's on it's own... with a picture. Love how it looks in the blender. All fluffy, yummy and creamy.
2 (15 oz.) cans chickpeas, drained and rinsed {i've used navy & pinto beans in here too}
1/4 cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
pinch of ground cumin or ground coriander (optional - did both)
salt and pepper
paprika (preferably Hungarian smoked - or just smoked)
Place half the chickpeas and oil substitute in a blender {makes it more creamier then a big ole food processor}. Pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin, and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper; add more lemon juice to taste if necessary.
Transfer to an airtight container and chill for 30 minutes before serving. To serve: spread into a shallow bowl, dust with paprika, and drizzle a tablespoon of olive oil on top. (i just added the paprika when i mixed and forgot about the pretty drizzle of olive oil - no need for cute presentation for lunch)
I've added 2 roasted red peppers to this, and it turned out yummy. Another recipe variation is to add 2-3 tablespoons of chopped fresh dill and parsley to it.
Veganomicon, pg 67
serves 4
time: 10 minutes, plus chill time
