Ingredients
9 oz. canned chickpeas
1 and ½ tablespoons toasted sesame seeds + extra for garnish
½ teaspoon ground cumin
1 and ½ tablespoons lemon juice
Half a lemon slice
1/2 tablespoon Vignoli Lemon Infused Extra Virgin Olive Oil + extra for garnish
Salt to taste
Freshly ground black pepper to taste
- Fresh parsley for garnish
- 240 g canned chickpeas
- 22.5 g toasted sesame seeds + extra for garnish
- 2.5 g ground cumin
- 22.5 g lemon juice
- Half a lemon, sliced
- 7.5 ml Vignoli Lemon Infused Extra Virgin Olive Oil + extra for garnish
- Salt, to taste
- Ground black pepper, to taste
- Fresh parsley, for garnish
Directions
-
Drain, rinse, and place chickpeas in a food processor.
-
Add remaining ingredients (except lemon slice and parsley) and blend until creamy.
-
Transfer to a bowl, garnish with sesame seeds, lemon slice, parsley, and drizzle with Vignoli Lemon Infused Extra Virgin Olive Oil. Enjoy!
- Drain, rinse, and place chickpeas in a food processor.
- Add remaining ingredients (except lemon slice and parsley) and blend until creamy.
- Transfer to a bowl, garnish with sesame seeds, lemon slice, parsley, and drizzle with Vignoli Lemon Infused Extra Virgin Olive Oil. Enjoy!
