200g canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
1 tbsp tahini (sesame seed paste)
4 tbsp water
2 tbsp extra virgin olive oil
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste.
Delicious as a dip or a spread