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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 2 to 3 cloves garlic
- 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- Kosher salt
Details
Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com
Preparation
Step 1
Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.
Per serving (2 tablespoons): Calories 43; Fat 2 g (Saturated 0 g); Cholesterol 0 mg; Sodium 83 mg; Carbohydrate 5 g; Fiber 1 g; Protein 2 g
Photograph by Raymond Hom
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