Recipe By:
Jennifer
Liz @ The Lemon Bowl says
Jennifer says
Matt Robinson says
Jennifer says
Leigh Ann says
Jennifer says
Mary Ann | The Beach House Kitchen says
Jennifer says
Jennifer Farley says
Jennifer says
Luci's Morsels says
Jennifer says
Lindsay Cotter says
Jennifer says
Natasha @ Salt & Lavender says
Jennifer says
Recipe By: Jennifer
Liz @ The Lemon Bowl says
Jennifer says
Matt Robinson says
Jennifer says
Leigh Ann says
Jennifer says
Mary Ann | The Beach House Kitchen says
Jennifer says
Jennifer Farley says
Jennifer says
Luci's Morsels says
Jennifer says
Lindsay Cotter says
Jennifer says
Natasha @ Salt & Lavender says
Jennifer says
Ingredients
2 (15 oz) cans chickpeas drained and rinsed
juice of two lemons
4 cloves garlic peeled
1 1/2 teaspoons salt
1/2 cup tahini
2 tablespoons olive oil
1/4 cup water
1 teaspoon cumin
scallions, minced parsley and toasted pine nuts optional garnish
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