1 (15-oz.) can chickpeas, drained
and rinsed
4 Tbsp. tahini*
¼ c. lemon juice
3 cloves crushed garlic
1 tsp. salt
Puree chickpeas in blender or food processor. Add remaining ingredients and blend until smooth. The final product should be thick and smooth. Serve with carrot sticks and other vegetables, pita chips or whole-grain crackers. Or use as a spread on sandwiches.
* Tahini is a paste made from ground sesame seeds. You often can find it in the international foods aisle or with the nut butters (peanut, almond, etc.). Try freezing leftover tahini in ice cube trays (about 2 Tbsp. per cube). After the cubes freeze, place in a labeled plastic freezer bag. List the amount of tahini per cube on the freezer bag.
Makes 12 servings. Each serving has
70 calories, 3 g fat, 3 protein,
8 g carbohydrate, 2 g fiber and
200 mg sodium.
This project was made possible in part
with funding from
Northern Pulse Growers Association.
Visit www.northernpulse.com
for more information.
For more information about nutrition, food safety and health, visit this website:
www.ag.ndsu.edu/food