1 can 19 oz (540 ml) chickpeas, rinsed and drained
1/2 cup (125 ml) water
2 cloves garlic, crushed
1/2 cup (125 ml) tahini (sesame butter)
The juice of 2 lemons
Salt
Cumin, cayenne pepper, parsley and olive oil (optional)
Preparation
In a blender or food processor, purée the chickpeas, water, garlic, tahini, lemon juice and salt until smooth.
To taste, sprinkle with cumin, cayenne pepper and parsley and drizzle with olive oil.
Serve as a dip with toasted or plain pita bread or as garnish to grilled meats and poultry.
Description
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