Use as a Base for Wraps or for Snacking with Whole Grain Crackers or Romaine Lettuce
Makes ~2 cups
1 can chickpeas, drained and rinsed
1 Tbsp. tahini
2 Tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. salt
1/2 small white onion, sliced thin
1/2 tsp. olive oil (optional)
1/4 cup white balsamic vinegar
2 Tbsp. date sugar
Fresh ground black pepper
Sauté the onion until softened, ~5 minutes. You can sauté in ½ t. olive oil or sauté without oil at all. Add vinegar and date sugar and stir to combine with onions. Continue to heat until vinegar is reduced, ~ 5-7 minutes. Sprinkle with fresh ground black pepper and set aside.
Place onion mixture, chickpeas, garlic, salt, and lemon juice into a food processor. Mix until a smooth puree is formed. Spoon into a covered container and refrigerate until ready to use.