5
(1)
9 hr, 40 min
· Yield: 8 servings
This Middle Eastern dip gets dressed up with crispy, browned chickpeas sprinkled with lemon zest, ...
Ingredients
- 12 ounces dried chickpeas (about 2 cups)
- 2 teaspoons baking soda
- 1 cup packed fresh parsley leaves (about 1 bunch)
- 3/4 cup tahini
- Zest of 1 lemon and juice of 2 lemons (about 1/3 cup juice)
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