Ingredients (Buy locally grown organic ingredients, if possible)
1 cup chickpeas, boiled and cooled
1 teaspoon white sesame seeds, roasted
1 teaspoon garlic, chopped (optional)
2-3 teaspoon water, more as needed
1-2 teaspoon lime juice, more as needed
Cilantro for garnish, chopped
Rock salt (saindhav salt) to taste
Equipment needed: Food Processor
1. Blend together cooked chickpeas, roasted sesame seeds, chopped garlic and water until smooth textured is reached.
2. Add freshly squeezed lime juice and salt to taste. Mix well. Garnish with chopped cilantro and serve.
Stay away from canned chickpeas. Soak the chickpeas overnight to save time. Soaking reduces the cooking time and makes them a lot easier to digest.
Recipe inspired by Alexandra Marie Carelli and Angie Lapallo
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