Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, sliced
- 1 small yellow onion, chopped
- 1 celery stick, chopped
- 1 carrot, chopped
- 1/4 red pepper, chopped
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/4 cup cooked potato
- 2 cups cooked chickpeas
- 1/4 cup reserved chickpea liquid
- 1 teaspoon sea salt
- cumin, for garnish
Instructions
- Heat 1 tablespoon olive oil in a frying pan [I like to use cast iron]. Once heated, add onion and garlic and sautée for 2-3 minutes on medium heat, mixing every minute or so to avoid burning.
- Add celery, carrot, and red pepper. Cover and cook on medium-low heat for 4-5 minutes until carrots are tender.
- In a blender combine reserved liquid, lemon juice, tahini, and olive oil. Top with sautéed veggies, potato, chickpeas, and salt.
- Blend until smooth.
- Garnish with cumin and serve with crackers or vegetable sticks.
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Nutrition Information Per Serving
- Calories: 248
- Calories from Fat: 155
- Total Fat: 17.3
- Saturated Fat: 2.5 g
- Sodium: 339 mg
- Carbs: 19.9 g
- Dietary Fiber: 5.1 g
- Net Carbs: 14.8 g
- Sugars: 3.4 g
- Protein: 5.9 g