Classic garlicky dip or spread for pita, veggies, sandwiches, wraps and more.
1 15-ounce can of chickpeas
1/4 cup tahini (well mixed)
2 cloves garlic, peeled and chopped (or more, to your taste)
2 Tablespoons fresh-squeezed lemon juice, plus more if needed
3/4 teaspoon coarse salt
1/4 teaspoon cumin
1/8 teaspoon black pepper
1/2 cup extra virgin olive oil (plus a little extra at the end)
Chopped parsley for garnish
1. Open the can of chickpeas, drain the water into a separate bowl and reserve it. Pour the chickpeas into the bowl of a food processor. Add the tahini, garlic, lemon juice, salt, cumin and black pepper and turn on the food processor to mix well.
2. With the food processor running, drizzle the olive oil and 1 Tablespoon of the reserved chickpea water into the mixture and process until it forms a smooth paste.
3. Taste and adjust seasonings, adding a pinch more salt, pepper or lemon juice if needed.
4. Serve with more olive oil drizzled over the top, and a sprinkling of parsley.