Ingredients
Method
Turn cooking mode on
Step 1
Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
15 oz Chickpeas
Step 2
Run the frozen peas under hot water to thaw, then also add them to the blender, along with the tahini, lemon juice, garlic salt and pepper as well as 4 tablespoon of the aquafaba.
1 cup Peas
2 tbsp Tahini
2 tsp Lemon juice
1 clove Garlic
1 pinch Salt
1 pinch Pepper
Step 3
Blend for a few minutes until thick and creamy. You may need to scrape the sides down periodically. Add a little more aquafaba if necessary to get it a thick and creamy consistency.
For
10
M
I
15
oz
Chickpeas, can, not yet drained (garbanzo beans)
1
cup
Peas, fresh or frozen
2
tbsp
Tahini
2
tsp
Lemon juice
1
clove
Garlic, minced
1
pinch
Salt
1
pinch
Pepper
Only visible to you
Made it?
Cancel
Ingredients
Method
Turn cooking mode on
Step 1
Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
15 oz Chickpeas
Step 2
Run the frozen peas under hot water to thaw, then also add them to the blender, along with the tahini, lemon juice, garlic salt and pepper as well as 4 tablespoon of the aquafaba.
1 cup Peas
2 tbsp Tahini
2 tsp Lemon juice
1 clove Garlic
1 pinch Salt
1 pinch Pepper
Step 3
Blend for a few minutes until thick and creamy. You may need to scrape the sides down periodically. Add a little more aquafaba if necessary to get it a thick and creamy consistency.
For
10
M
I
15
oz
Chickpeas, can, not yet drained (garbanzo beans)
1
cup
Peas, fresh or frozen
2
tbsp
Tahini
2
tsp
Lemon juice
1
clove
Garlic, minced
1
pinch
Salt
1
pinch
Pepper
Only visible to you
Made it?
Cancel
