15 minutes
Serves 6
Ingredients:
2 16 oz. cans chickpeas, drained
3 Tbsp. minced garlic
3 tsp. sea salt
1/2 cup lemon juice
1/3 cup tahini (sesame paste)
2 Tbsp. extra virgin olive oil
1 1/2 tsp. cumin
1 fresh whole cucumber, sliced
2 fresh large carrots, peeled and sliced
1 bunch fresh asparagus, chopped 3-4 inches in length
6 slices pita bread, cut into quarters
Make Dinner:
Drain garbanzo beans reserving 3 Tbsp. Set aside. Place remaining garbanzos, minced garlic, sea salt, lemon juice, tahini, olive oil and 1 tsp. cumin in a blender or food processor. Pulse for 30 seconds until smooth. Remove from blender and place in serving bowl. Top with remaining 3 Tbsp. of garbanzos and 1/2 tsp. cumin. Serve with sliced cucumbers, carrots, asparagus spears, and sliced pita bread.