1 15-oz. can chickpeas, drained and rinsed
2 green onions, chopped
1-1/2 T. grated ginger
1 T. soy sauce
1 t. rice vinegar
1/2 t. minced fresh garlic
1/2 t. agave nectar
Sriracha Hot Chili Sauce (optional)
Puree all ingredients except the hot sauce in a food processor until smooth. Add hot sauce if desired and adjust seasonings to taste. Refrigerate at least 1 hour to allow flavors to blend.
Serve as a sandwich spread or wrap filling, a dip for raw vegetables, or as stuffing for pita bread.
Makes 1-1/2 c.
Adapted from Forks over Knives, p. 71.
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