Garbanzo Dip Without Tahini
|Garbanzo flour||240 Milliliter (1 Cup)|
|Water||355 Milliliter (1 1/2 Cup)|
|Tofu||240 Milliliter (1 Cup)|
|Lemon juice||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|Honey||15 Milliliter (1 Tablespoon)|
|Sea salt||3⁄4 Teaspoon (4 Milliliter)|
|Garlic powder||1⁄4 Teaspoon (1 Milliliter Or More)|
Mix the garbanzo flour and water in saucepan.
Bring to a simmering boil, stirring constantly.
Remove from heat.
Mix the remaining ingredients in blender and blend until smooth.
Stir into the cooked garbanzo paste.
As the dip sits, it will become thicker.
If necessary, add a little water to reach the desired consistency.
Chill before serving.