| Ingredients | Step |
|---|---|
| 15 oz. can chickpeas (1.5 c.; 0.5 c. from dry) | Mash well. |
| 2 T mayo 2 T tahini |
Add in. Salt to taste. |
| Frank's Red Hot | Add to taste. |
| pita chips carrotscelery cucumber ranch dressing |
Serve. |
Source: Post Punk Kitchen
Snack
| Ingredients | Step |
|---|---|
| 1/4 c. tahini juice of 1 lemon (1/4 c.) |
Whip the tahini by processing in food processor for 1 minute, scraping, then processing for another 30 seconds. |
| 2 T. olive oil 1/4 t. garlic powder 1/2 t. cumin |
Process for 30 seconds. Scrape. Process for another 30 seconds or until well blended. |
| 1.5 c. chickpeas (15 oz. can) | Add half the chickpeas and process for 1 minute. Scrape. Add the remaining half of the chickpeas and process until thick and smooth. |
| water or aquafaba | Add until consistency is to taste, a tablespoon at a time followed by food processing. |
| ~1/2 t. salt | Add to taste. |