Anyone that tells you not to use canned chick peas is out of their mind. I’ve tried making this about a million different ways and I always come back to this recipe. It’s simply the BEST ONE OUT THERE! My version is based on one that i found in Finger Food.
- 2 cups canned (I like Goya) chickpeas with the liquid
- 1/2 cup tahini (sesame paste)
- 1/4 cup olive oil
- 2 cloves garlic, peeled (or more, if you love garlic)
- 1 tbs ground cumin
- 1/2 tsp cayanne pepper
- 1& 1/2 lemon, juiced
- salt & pepper to taste
Put everything in a food processor and process. Add the chickpea liquid as needed so that it’s smooth. Taste and adjust seasoning to your taste!