1 large clove garlic, minced

3 tablespoons fresh lemon juice

3 tablespoons tahini

1 (15.5 ounce can) chickpeas (garbanzo beans), drained and rinsed

1/2 teaspoon salt


1/2 teaspoon cumin

1/8 teaspoon ground red pepper


3 tablespoons extra virgin olive oil

1 tablespoon minced parsley

Add garlic, lemon juice and tahini to food processor. Pulse for about a minute until smooth. Add beans, salt and pepper, cumin, red pepper and 3 tablespoons water. Process until smooth. With processor running slowly add the olive oil, process until just combined. Add additional water to reach desired consistency. Store covered in refrigerator. Refrigerator for at least two hours before serving. Just before serving drizzle with olive oil and chopped parsley.

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