hooraycookies

Patron

Really had to add a lot more lemon and salt, and I still could’ve gone further. (To be fair I used two cans of chickpeas as opposed to measuring three cups, so there’s at least a half cup more than there should have been.) once punched up it was good, the consistency is quite creamy and light. Maybe less water next time to account for all of the extra lemon juice?

Added Kalamata olives, my god. My. God.

Definitely a repeat recipe, yum!

Sauce separated slightly but delicious! Had it with lemon pasta from the farmer’s market.