- Servings : 7
- Prep Time : 10m
- Ready In : 10m
- 2 15 oz cans of chickpeas, drained and rinsed, liquid set aside
- 3 medium cloves garlic, minced
- 1/3 cup tahini
- ¼ cup freshly squeezed lemon juice
- ¼ cup olive oil
- ½ tsp cumin
- 1 tsp salt
- Chopped parsley for garnish
In a food processor, place the chickpea and garlic. Pulse until the chickpeas are coarsely chopped.
Scrape the sides of the workbowl. Then, add the tahini, lemon juice, cumin, olive oil, and salt. Pulse until the mixture is smooth. Pour some of the chickpea liquid if needed.
Serve with a garnish of chopped parsley, and as a dip for pita bread.