2 cups cooked garbanzos (chick peas)
1/2 cup tahini
2 limes, peeled and sliced
1/2 cup olive oil
2 tsp cilantro
1 tsp coriander
1/2 tsp salt (omit if you used canned garbanzos)
1 tsp garlic powder or 2 cloves peeled, fresh garlic
1 tsp paprika
4oz can green chilies (or two cans, to taste)
Blend the ingredients together. Serve with warm tortillas or grilled pitas.
I shared this post with Slightly Indulgent Tuesday, Real Food Wednesdays, Allergy Free Wednesdays and Frugal Days, Sustainable Ways.