Ingredients
| 2 |
cups chickpeas |
| 2 |
tbsp tahini |
| 1/4 |
cup lemon juice |
| 1 |
tbsp garlic, crushed |
| 1/4 |
teaspoon anise |
| 1/4 |
teaspoon ground ginger |
| 1/4 |
teaspoon ground cumin |
| 1/4 |
cup cilantro leaves, chopped |
| 1 |
tomato, small |
| 2 |
scallions, sliced |
| 1/2 |
tsp salt |
| 1/2 |
tsp pepper |
Directions
- Soad chick peas overnight.
- Roast garlic for 15 mins.
- Finely chop cilantro.
- Peel and seed tomato.
- In a food processor (not blender :))combine beans, tahini, lemon juice, garlic, anise, ginger and cumin. Puree until smooth.
- Transfer to a serving bowl and stir in cilantro, tomato, and scallions. Season with salt and pepper.
Categories
Appetizers
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