COOKED CHICKPEAS
1½ cups (375 mL)
|
EXTRA-VIRGIN OLIVE OIL 2 tablespoons (30 mL) |
FRESH LEMON JUICE 2 tablespoons (30 mL) |
GARLIC 1 clove |
|
TAHINI 2 tablespoons (30 mL) |
+ |
WARM WATER 2 to 3 tablespoons (30 to 45 mL) |
+ |
SEA SALT AND FRESHLY GROUND BLACK PEPPER |
THE RECIPE VARIATIONS
1 PEA & AVOCADO
|
AVOCADO 1 small |
PEAS ½ cup (125 mL) |
CUMIN ¼ teaspoon (1 mL) |
2 SWEET POTATO
|
SWEET POTATO ½ small cooked |
MAPLE SYRUP 2 teaspoons (10 mL) |
CHILI POWDER 1 to 2 teaspoons (4 to 8 mL) |
3 RED PEPPER
|
1 ROASTED RED PEPPER ¼ to ⅓ cup (60 to 75 mL) |
TOASTED ALMONDS ¼ cup (60 mL) |
SMOKED PAPRIKA ½ teaspoon (2 mL) |
4 ARTICHOKE
|
ARTICHOKE HEARTS 1 cup (250 mL) |
BASIL ¼ cup (60 mL) |
MINT ¼ cup (60 mL) |