1 cup dried chickpeas
1 small shallot
1 clove garlic (optional)
2 tbsp yogurt
2 tbsp tahini (sesame oil)
1 lemon juiced
1 tsp cumin, 1 tsp himalayan salt, 1.2 tsp cardamon, 1/2 tsp paprika
Olive oil for garnish
Chopped parsley for garnish
persimmon for garnish (optional)
In a small pot place the chickpeas with half the salt and cover with water, bring to a boil and cook until tender on medium heat (1 hour)
Place the chickpeas, the shallot, the lemon juice, the tahini, the garlic, the spices, the yogurt in your vitamin and blend on low setting until smooth (make sure to stop before it gets too liquidy)
Pour in a plate and refrigerate for at least 2 hours.
When ready to serve, garnish with parsley, olive oil, and persimmon.
Chickpeas are rich in fiber, protein, vitamins, and minerals.