This dip is packed with flavor, loaded with fiber. Use it with gluten free crackers or better yet toast gluten free pizza crust and spread the bean dip on top and sprinkle with cheddar cheese! Check the labels of the beans to make sure no gluten products were added.
16 oz can chickpeas
16 oz can kidney beans
16 oz can black beans
1 tablespoon garlic
4-5 tablespoons lemon juice
1/3-1/2 cup water (for desired texture)
3 tablespoons tahini
1 teaspoon cumin
1/2 tsp paprika
1 teaspoon salt
1 teaspoon pepper
1/2 cup parsley, chopped
1/2 cup green onions, chopped
Puree all ingredients together in a food processor
Add extra water as needed to reach texture
Add additional spices to meat your taste
Refrigerate until ready to use.
16 oz can chickpeas
16 oz can kidney beans
16 oz can black beans
1 tablespoon garlic
4-5 tablespoons lemon juice
1/3-1/2 cup water (for desired texture)
3 tablespoons tahini
1 teaspoon cumin
1/2 tsp paprika
1 teaspoon salt
1 teaspoon pepper
1/2 cup parsley, chopped
1/2 cup green onions, chopped
Puree all ingredients together in a food processor
Add extra water as needed to reach texture
Add additional spices to meat your taste
Refrigerate until ready to use.
