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LEMMON CUSTARD CAKE
 

Ingredients

2 cans of chick peas (15.5 ounces each)
1/3 cup fresh lemon juice
¼ cup tahini
2 garlic cloves chopped
1/8 teaspoon cayenne pepper
Salt to taste

Procedure
1.Reserve ¼ cup liquid from the cans and drain the rest of the liquid from the chickpeas.
2. Rinse the chickpeas.
3. Finely chop the garlic cloves.
4. In a food processor with a blade attachment blend chickpeas, liquid, lemon juice, tahini, garlic and cayenne pepper.
5. Add salt to taste and blend until smooth.

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Telephone  (212) 460-9322   Fax (212) 460-9579
 

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