1 large garlic clove
2 tbsp diced red onion
¼ cup chopped fresh parsley
⅓ cup watermelon juice (liquefy watermelon in a blender)
1 tbsp extra virgin olive oil
1 ½ tbsp lemon juice
½ tsp lemon peel
¼ tsp ground cumin, coriander, ground ginger, paprika, and turmeric
15 ounce can chickpeas (garbanzo beans), drained and washed
Salt & pepper, to taste
¼ cup diced watermelon
parsley sprigs
1
Mince garlic in a food processor. Add onion and parsley and blend until fully minced. Add rest of ingredients and blend until smooth.
2
Refrigerate for at least half an hour to allow flavors to blend. Garnish with diced watermelon and parsley sprigs. Serve with pita bread, baked chips, or baby carrots.
Ingredients
1 large garlic clove
2 tbsp diced red onion
¼ cup chopped fresh parsley
⅓ cup watermelon juice (liquefy watermelon in a blender)
1 tbsp extra virgin olive oil
1 ½ tbsp lemon juice
½ tsp lemon peel
¼ tsp ground cumin, coriander, ground ginger, paprika, and turmeric
15 ounce can chickpeas (garbanzo beans), drained and washed
Salt & pepper, to taste
¼ cup diced watermelon
parsley sprigs
Directions
1
Mince garlic in a food processor. Add onion and parsley and blend until fully minced. Add rest of ingredients and blend until smooth.
2
Refrigerate for at least half an hour to allow flavors to blend. Garnish with diced watermelon and parsley sprigs. Serve with pita bread, baked chips, or baby carrots.