Recipes

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Featured Recipe

2 servings

  • 1 (14.5oz) can or 1 ½ cups cooked chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt, divided
  • 1 teaspoon cumin
  • ⅓ cup tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 2