INGREDIENTS
1 cup
dried chickpeas, soaked overnight & cooked in veggie broth
1/4 cup
veggie broth (or reserved liquid from chickpeas)
1/3 cup
tahini
cilantro
1 tbsp
olive oil
Juice from 2 small limes
2 tsp
lime zest
1 clove
garlic
1/8 tsp
cumin
1/4 tsp
black pepper
3/4 tsp
sea salt