(Medium/high-FODMAP, Gluten-free, Vegan)
SERVES:2-4 COOKS IN: 15 MINUTES DIFFICULTY: 4/10
INGREDIENTS:
1 can Chickpeas, drained and rinsed
½ cup Beets, steamed/baked
6 tbsp Fresh lime juice
4 Garlic
3 tbsp Tahini
1 tsp Paprika/chili powder
4 tbsp Extra virgin olive oil
Salt to taste
Toasted sesame seeds to sprinkle.
¼ cup Sun dried tomatoes or pickled Jalapeños(Optional)
METHOD:
Cool the cooked chickpeas to room temperature, add them to a blender along with all the other ingredients and blend until smooth. Drizzle with olive oil and sprinkle sesame seeds on top and serve.
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