Recipe & Picture Courtesy of Cathy Miles Palmer
- Chickpeas – 1 can rinsed & drained
- Tahini – 1/4 Cup
- Juice of 1 Lemon
- Olive Oil – 1 TBSP.
- Ground Cumin – 1 TSP.
- Garlic – 1 Clove Minced
- Water – 2 to 3 TBSP.
- Salt – To Taste
Combine the tahini and lemon juice in a food processor and blend for 1 minute. Scrape sides and blend for an additional minute. Add the olive oil, cumin, garlic and salt. Blend for 1 – 2 minutes before adding half of the chickpeas. Process mixture for a minute and then add the remaining chickpeas. Blend until well mixed, about another minute or so (the mixture will be thick). Add water until it is the desired consistency.
Serve with warm pita and enjoy!