INGREDIENTS
- 1 (15-ounce) cans chickpeas/garbanzo beans
- 4 cloves garlic, chopped
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/2 tsp salt
- 3 tbs olive oil
- 1/4 tsp cumin
- 3- 4 tbs ice water
Naan, pita chips, crackers, and/or raw vegetable dippers, for serving
- Drain canned chickpeas, add to a medium saucepan. Cover with water and boil for 20-25 minutes.
- Remove from stove and strain, reserving 1 tbs of that liquid
- Add your warm mushy chickpeas to the food processor with your tbs of liquid
- Add tahini and salt. Pulse until well-combined
- Add garlic, cumin and lemon juice. Continue to process until smooth.
- Scrape sides
- With the processor running, add ice water through the feed. Process until smooth, adding additional ice water until it reached your desired consistency.
- One dip has been placed in serving dish, drag a spoon in a circular motion around the dip. Pour olive oil into trench for prime dragging and dipping experience. Otherwise, just drizzle it on.
In the photos, I have topped with sort of an olive and roasted red pepper tapenade.