1 can of chickpeas (drained and rinsed)
2 handfuls of almonds
1 clove garlic
juice and zest of 1 lemon
handful of fresh flat leaf parsley
2 tblsp. olive oil
1/2 c. hot H2O
1/4 tsp. harissa 
Put this all into a food processor and whirl until smooth and creamy, scraping down sides. You may have to use more water for a creamy consistency. Serve as I did with previous Yum Yam Phyllo Torte recipe or serve with whole wheat pitas or as a dip for crudite.
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