Submitted by: Laurie McMillan
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 6
Delicious dip with sun-dried tomatoes!
14 1/2 oz. cooked chickpeas
2 clove garlic
2 tbsp. tahini
1/2 tsp. sea salt
3 tbsp. lime juice
1/4 c. sun-dried tomatoes
1 dsh. ground cumin
2 tbsp. extra virgin olive oil
Put all ingredients in blender and blend until smooth. Serve with veggies as a dip or on crackers and bread as a spread Keeps in fridge for about 2 weeks.
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