1/2 bag chickpeas
11/2 bulbs roasted garlic
1/8 cup fresh-squeezed lemon juice 1 cup tahini
1 preserved lemon
2 avocados, ripe, remove pits & scoop out flesh 1 tablespoon curry powder
Salt & pepper to taste
Place chickpeas in salted boiling water and cook until soft, about one hour. Drain in a colander and then puree in a food processor with the rest of the ingredients. Taste for seasoning.
Serve on top of a salad, or with some wholegrain or gluten free crackers or use for vegetable sticks to dip! Healthy and Delicious!
NOTE: To make your own quick preserved lemons: Lightly score 4 lemons all the way around (do not cut through to the flesh) and then boil in 1 cup water, 1 cup fresh lemon juice, 2 bay leaves, 1/2 tablespoon whole black peppercorns and 1/4 cup kosher salt until lemons are soft, approx. 30 minutes.