Step 1: Printer-Friendly Versionserves 4
Place beans in processor and add chickpea liquid,garlic cloves, lemon juice, tahini, and spices. Process. Keep processor on and little by little add the olive oil until the mixture becomes smooth. it should not be grainy. Serve immediately or refrigerate.
Step 2: Printer-Friendly Version
makes 3 cups:
Preheat oven to 425 degrees Farenheit. Line a cookie sheet with parchment paper.
Step 3: In a large bowl, place pita triangles, seasonings and then the oil. Mix well until spices are evenly distributed.
Step 4: Spread pita on cookie sheet making sure that bread is evenly spread. Bake for 15 minutes or until slightly browned.Allow to cool before serving with dip.
Step 5: Printer-Friendly Versionmakes 2 dozen
adapted from Clean Food
Preheat oven to 350 degrees Farenheit. Line a cookie sheet with parchment paper.
Step 6: In a large bowl, combine oats, flour, coconut, cinnamon, and salt. In a separate bowl, whisk together both syrups, oil and vanilla. Pour wet ingredients into dry ingredients and stir until evenly combined. Fold in walnuts and chocolate chips. Press dough into equal-size balls and place on cookie sheet.
Step 7: Bake for 20 minutes or until slightly browned. Remove from oven and cool.