Ingredients
The following ingredients have 4 Servings
- 1 can chick peas
- 1 bunch curly parsley
- 1 tsp salt (divided)
- 2 Tbsp sesame seeds
- 2 tsp pine nuts
- 3 tsp extra virgin olive oil ((1 tsp at a time))
- 1/2 cup almond milk ((plus 1 Tbsp more for optional use))
- 1/2 tsp red pepper flakes ((optional))
- 1 Tbsp lime juice
- 1/2 tsp ground pepper ((optional))
Instruction
- Open a can of chick peas and drain the liquid
- In a strainer, add the chick peas and run them under cold water for a few minutes.
- Drain all the water from the chick peas and place them on a paper towel
- Remove the skins from all of the chick peas and discard these skins (Very Important Step)
- Remove stem from parsley and place in food processor
- Add salt and grind the parsley into an almost powdery consistency
- Remove from the processor bowl and set aside
- Toast sesame seeds and pine nuts on a small pan at low heat settings
- Stir them slowly with a wooden spoon until browned on both sides
- In a processor, add the toasted seeds and pulse them slowly.
- After 2-3 pulses, add 3 tsp of extra virgin olive oil (1 tsp at a time)
- Process until you have a smooth consistency.
- Add the chick peas to the processor bowl
- Gradually introduce 1/2 cup of almond milk while grinding the ingredients at low speed
- Add the ground parsley to the processor bowl red pepper flakes
- Continue mixing them on low speed until its smooth and spreadable. Add Almond milk (optionally) if too thick.
- Add lime juice, salt and ground pepper
- Transfer to a serving bowl and serve. See notes for storing it
