Thursday, April 11, 2013


I saw this recipe using cucumber and cilantro and thought it was quite authentic. The girls were home over Easter weekend when I made this. We all really liked it.


Combine the following in a food processor or blender:

2 cans garbanzo beans (chickpeas), drained
½ cup tahini
½ cup extra virgin olive oil
juice of two lemons
½ bunch cilantro
½ cucumber, peeled and cubed
a dash of pickle juice
1 tsp. garlic powder
½ tsp. each salt and paprika

Process until smooth, adding a little water if necessary to move things along

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