1 can (15 oz.) low sodium chickpeas or garbanzo beans, drained and rinsed
1 teaspoon Madras curry powder
⅛ teaspoon cayenne or ground red pepper
2 tablespoons tahini paste
1 tablespoon lemon juice
¼ teaspoon lemon zest
½ cup water
Directions
In a medium sauté pan, heat 2 tablespoons of the
olive oil over low heat and add ¾ cup of the almonds, along with the onion, garlic
and oregano. Season with salt and cook 5 to 8 minutes or until the garlic and
onions soften.
Stir in the chickpeas, curry powder, and cayenne and
cook for an additional 10 to 12 minutes over medium heat until the chickpeas heat
through and break apart easily when pressed with a spoon.
Place the mixture in the bowl of a food processor. Add
the tahini paste, lemon juice and zest, and the remaining 2 tablespoons olive
oil, and process until smooth. Add the water a few tablespoons at a time until
you reach your desired consistency. Taste for seasoning. Transfer to a serving
bowl and top with remaining almonds.
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