Categories: appetizers, cucumber, dips and spreads

Ingredients

• 2 cups cooked chickpeas, drained
• 4 garlic cloves, minced
• 1 lemon, juiced
• 3 tablespoons tahini (sesame paste)
• 1 medium cucumber, coarsely chopped
• 1/2 teaspoon ground cumin
• 1 teaspoon olive oil
• salt and pepper, to taste
• 1 tablespoon finely chopped parsley

Directions

1. Place chickpeas, garlic, lemon juice, tahini, cucumber, cumin, and oil into a food processor bowl.

2. Process until smooth, adding 2 to 3 tablespoons of water as necessary to obtain a soft, creamy consistency.

3. Add salt and pepper, and pulse to mix; taste, and adjust seasoning if needed.

4. Refrigerate 1 to 2 hours to blend flavors.

5. Transfer to a shallow serving bowl, and garnish with finely chopped parsley.

6. Serve with crackers, toasted baguette slices, or pita chips.

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