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Recipe by Liz Della Croce of The Lemon Bowl
Prep Time: 10 minutes
Ingredients
*Ingredients available at the Saratoga Farmers’ Market
16 ounces canned chickpeas (drained and rinsed)
1/4 cup lemon juice (approximately 1 lemon)
2 cloves garlic*
1/4 cup tahini (sesame seed paste)
2 tablespoons extra virgin olive oil
2 tablespoons ice water
1/4 cup parsley* or basil* (finely minced)
1/4 cup pine nuts (toasted in ghee*)
Directions
Place all ingredients in a food processor and puree until smooth. Check for seasoning and add more garlic, lemon or salt as desired. To serve, spread on to platter and top with toasted pine nuts and fresh parsley. It can be stored in an air-tight container in the refrigerator for up to 7 days.
Serve with fresh vegetables*, crostini* and other breads*.
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The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. The Monday market at Clifton Park is open from 2-5 p.m. at the Shenendehowa Methodist Church on Route 146. The Thursday Market at Milton begins Thursday, July 11 through August 29 at the Burgess Kimball Memorial Park from 3-6 p.m. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.
