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INGREDIENTS:
{wet ingredients}
3 cups cooked chickpeas, rinsed and drained (I used two 15.5 oz. cans)
4 Tbsp. toasted sesame oil (I didn’t have toasted, so I used regular)
Juice of 1 small lemon (or ½ of a medium/large lemon)
4 large cloves garlic, minced
3 Tbsp. gluten-free tamari (see my comments above about using less depending on your taste, I think I would just use 1 or 2 Tbsp.)
{dry ingredients}
1 cup brown rice flour (I didn’t have any, so I used quinoa flour)
2 tsp. xanthan gum (you can use a little less, but don’t use more)
2 tsp. dried thyme
1 tsp. rubbed sage
1 tsp. smoked paprika
¼ tsp. chipotle powder (I didn’t have any, so I used ancho chile powder)
Source, details, tips and full instruction at: 86lemons.com
