Ingredients
asafetida1 pinch
cayenne0.25 teaspoon
chickpeas1.25 cups
chives0.25 cup
ginger1 inch
parsley0.5 cup
garlic2 cloves
ground coriander0.5 teaspoon
ground cumin0.5 teaspoon
ground pepper12 servings
juice of lemon1
olive oil2 tablespoons
chilies2
sea salt1 teaspoon
tahini0.25 cup
turmeric1 teaspoon
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added.
Drain and rinse, then transfer to a large saucepan.
Cover with several inches of fresh water, bring to a boil, reduce the heat to medium-low and cover.
Simmer for 1 to 1 1/2 hours or until the beans are buttery soft.
Drain.In a food processor, combine all of the ingredients and process until you have a thick, smooth paste.
You may need to add extra olive oil or a bit of water if you want a thinner paste.
Makes 3 cups, nutrition information is based on 1/4 cup serving.
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