KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
15 oz. cooked chickpeas, drained and rinsed (low sodium, if using canned)
1/4 c. olive oil
Juice of one medium lemon
1-2 small to medium garlic cloves, popped and peeled
2 tbsp. tahini
1/8 c. water
1/4 tsp. ground coriander and cumin (optional; also known as "dhana jeera", if you shop at an Asian grocer)
A few cracks of fresh ground black pepper
Tiny pinch of turmeric
Salt to taste
Comments