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Ingredients
- 2 cans (15 to 15.5 oz. each) chickpeas, rinsed
- 2 1/4 cups unsweetened almond milk
- 2 tbsp. fresh lemon juice
- 3/4 tsp. fennel seeds
- 1/4 tsp. garlic powder
- 1/4 cup EVOO, plus more for drizzling
- Chopped tomato, chopped chives and smoked paprika, for garnish
Details
Servings 2
Adapted from rachaelraymag.com
Preparation
Step 1
Preparation
In
food processor, puree first
5 ingredients with 1/4 cup
EVOO; season. Refrigerate
until cold. Divide among
bowls; garnish and drizzle
with EVOO.
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