
Cuisine | Vegetarian |
Prep Time | 15 minutes |
Cook Time | 60 minutes |
Passive Time | 60 minutes |
Servings |
people
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Ingredients
- 1 cup chickpeas dried soaked overnight
- 2 cup water to cover peas
- 1 tbsp olive oil virgin
- 1 med Onion yellow diced
- 1 clove garlic minced
- 1 tsp Cumin ground
- 1 tsp smoked paprika
- 1/2 tsp curry powder
- 1/2 tspp tumeric ground
- 1 tsp Black Nocino™ Hot Pepper Sauce Blacklick Spice Company
- 1/4 tsp black pepper more to taste
- 1 tspp kosher salt more to taste
- 1 sprig thyme
- 1/2 cup nutritional yeast
- 2 tbsp tahini
- 1 tbsp tamari
Ingredients
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Instructions
- Soak chickpeas overnight in a1 1/2 quart bowl. Drain and rinse chickpeas. Place in a large pot and fill with enough water to cover. Bring to a boil and simmer for 45 minutes.
- In a large pan on medium heat oil adding onion and saute for 5 minutes, then add garlic, cumin, paprika, curry powder, turmeric, pepper, and thyme. cook for 2 more min
- Add cooked chickpeas to sauted onion mixture and simmer for 15 minutes.
- Put chickpeas and onion mixture in blender, add nutritional yeast, tahini, tamari, and black nocino™. Pulse and blend until smooth. add more liquid if necessary. Put mixture in pint containers and refrigerate till firm.
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