1 16-ounce can chick peas, drained
1 small onion, chopped
1 clove garlic, minced
1/2 cup tomato sauce
Juice of one lemon
1 teaspoon ground cumin
1/2 teaspoon ground caraway
Pinch cayenne, to taste
2 tablespoon fresh cilantro or parsley leaves, chopped
Black pepper to taste
Puree all ingredients in a blender. Serve as a dip for raw vegetables.
Yield: about 2 cups
February 17th, 2019
February 17th, 2019
February 17th, 2019
February 10th, 2019
February 10th, 2019
February 10th, 2019
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