- 15 oz can chickpeas well drained
- 1/4 cup filtered water
- 1/4 cup fresh squeezed lemon juice
- 1/2 cup fresh parsley
- 2 tablespoons crunchy peanut butter
- 2 teaspoon minced fresh garlic
- 1/2 teaspoon sea salt
Add all to blender, blend til smooth. Serve with pita wedges and cut up veggies.
Nice with a drizzle of Extra Virgin Olive Oil, dash of smoked paprika and fresh cracked pepper sprinkled over top.