Ingredients
1 can (15 ounces) chickpeas
2 tablespoons fresh lemon juice
1/2 cup tahini (sesame paste)
1/4 cup chopped yellow onion
(measure)
3 cloves garlic, chopped (2 heaping
t. minced from Sam’s)
2 teaspoons extra-virgin olive oil
4 teaspoons ground cumin
1/8 teaspoon ground red pepper
1 teaspoon Six Peppers
1/2 teaspoon salt
Chopped fresh parsley (optional)
Preparation
Drain the chickpeas, reserving all of the liquid - use all.
Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor. Puree until smooth, adding the chickpea liquid if needed to thin the puree.
Refrigerate for 3 to 4 hours before serving to blend the flavors.
