June 7, 2010
2 cups cooked carrots
⅓ cup tahini
15 oz can chickpeas, drain and reserve liquid
2 cloves garlic
pita bread triangles
⅓ cup fresh lemon juice
Bragg Liquid Aminos to taste
In a food processor or blender, purée carrots, chickpeas, tahini, garlic and lemon juice until smooth. Add reserved liquid from chickpeas as needed to make a thick purée.
Makes 2 cups.
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This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
May 27, 2010
Garbanzo beans (also known as chickpeas) have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round and are available either dried or canned.
A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of garbanzos as being beige in color, there are varieties that feature black, green, red and brown beans.
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This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
