1 x 400g can chickpeas, drained and rinsed
3 tbsp hulled tahini
1⁄2 a lemon, juiced (or more to taste)
1⁄2 tsp cumin
1 tsp paprika
1/2 clove garlic
2 tbsp olive oil
4 tbsp filtered water
Salt and pepper, to taste
1/4 cup Peanut Butter (WH Recommends using Pic’s)
Place all ingredients in a food processor or blender until a smooth consistency.
This recipe was created by Hannah Singleton of Health Synergy and Sophie Fisher of Coconut and Bliss for Pic’s Peanut Butter.
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