Ingredients:
- 300 g (2 C) freshly cooked chickpeas (substitute 1 can chickpeas or garbanzo beans, drained, rinsed if needed)
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons chili oil
- 2 tablespoons sesame oil
- 1 teaspoon cumin. Best to use cumin seeds and grind fresh!
- 1/2 teaspoon black pepper
- 1-3 tablespoons warm water (to adjust consistency)
- Add salt to your taste during processing. Note that both seasoned rice vinegar and canned chickpeas are salty!
Preparation:
In a food processor, blend chickpeas and seasonings to a smooth paste. Add water if mixture is too dry.
Serve warm or at room temperature with chips or fresh veggies for dipping.
Pingback:Randi