Prep 10 mins
Cook 0 mins
This recipe uses almond butter instead of tahini, and the sweetness offsets the garlic quite nicely, without totally overpowering the flavour of the chick peas. Great for anyone with a sesame allergy!
- 1 (540 ml) can chickpeas, drained with juice reserved
- 6 garlic cloves
- 1⁄2 cup almond butter
- 6 tablespoons lemon juice
- 1 teaspoon cumin
- Blend ingredients in a food processor with 2 tbsp of the reserved chick pea juice. Add more chick pea juice if the consistency is too thick.
- Serve with pita bread, celery, or tortilla chips.