• 13 ounces drained drained rinsed chickpeas (Or soak and cook 4 oz of dried chickpeas)
  • 1/3 teaspoon honey
  • 1/3 teaspoon soy sauce
  • 1/3 cup peanut butter
  • 1 -3 tablespoon cilantro (or parsley)
  • 1/3 teaspoon cumin
  • 1/3 teaspoon cayenne
  • 1/3 teaspoon smoked paprika, to taste or 1/3 teaspoon chipotle chile in adobo
  • 1 -3 garlic clove, to taste minced
  • 1/3 cup fresh lemon juice (1 large lemon)
  • 1/3 cup olive oil
  • 1/3 cup water, if desired
  • 3 pita breads, Toasted and cut into 8 wedges
  • 1 In a food processor place ingredients up to and including the lemon juice.
  • 2 Process till a rough paste. Add oil through feed tube till smooth.
  • 3 If not smooth enough add a touch of water till a desired spread.
  • 4 Chill for flavors to blend for 1 hour. garnish with parsley, cilantro, sesame seeds or pepper flakes.Then bring to room temperature.
  • 5 Enjoy it on February 13 a Friday with toasted pita quarters, cucumber slices, baby carrots and or as a spread on a sandwich.