Got from O Magazine July 2011
Classic: combine 1 clove chopped garlic, a 15 oz can drained and rinsed chickpeas, 1/4 tsp salt, 2 Tb each lemon juice, tahini (sesame paste), olive oil, and water in a food processor and pulse until smooth, scraping the sides of the bowl as necessary. Season to taste with salt, olive oil, or paprika, if desired. Refrigerate up to 7 days.
2 Tb = 48 calories, 3 g fat
Remember that Tomato Chutney recipe from the other day?! Here it is
again…this time, spooned onto sliced beef roast from the Instant Pot. And
it’s so ridic...
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