1/4 cup water (or reserve the chickpea cooking water)
1/4 cup olive oil
1 teaspoon sea salt
Instructions
Peel off the chickpea skins. In a food processor
blend the chickpeas until they are a coarse grain.
Add the tahini, garlic, ginger, lemon juice,
cilantro and salt. Blend for a full minute or two.
Now with the processor still running drizzle in the
oil and then the water. For an even smoother,
thinner consistency add more water.
Originally Submitted
6/24/2013
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You can add this Cilantro Ginger Hummus recipe to your own private DesktopCookbook.