Source: Hari Dev

  • 4 cups cooked chickpeas

  • 1/2 cup chopped sweet onion

  • 6 TBL tahini paste

  • 10 TBL lemon juice (or other vinegar)

  • 1/2 cup olive oil

  • 1 TBL minced garlic

  • 1/2 cup juice of Kalamata olives (optional)

  • Bragg's or salt to taste

  1. Saute onion and garlic until soft.

  2. In a food processor combine the onion, garlic, chickpeas, lemon juice, olive oil, and olive juice. Begin blending.

  3. While blending, slowly add the tahini paste.

  4. Blend until smooth and creamy, adjust for salt content (or Bragg's).

  5. Flavors will improve after sitting for a few hours.


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Kundalini Yoga in the Loop

Fine Arts Building (FAB)

410 South Michigan Avenue Suite 514

Chicago, IL 60605


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