Categories: cheeseballs., dips, spreads

Ingredients

• 1 (15oz.) can chickpeas, rinsed
• 1 tsp. minced garlic
• Pinch ground red pepper (cayenne), optional
• 1/4 to 1/2 tsp. ground cumin
• 1/4 tsp. salt or to taste
• 3 Tbsp. lemon juice
• 1/4 cup water
• 6 Tbsp. tahini Or 1/4 cup creamy peanut butter
• 2 Tbsp. olive oil

Directions

1. In a food processor, combine chickpeas, garlic, red pepper, cumin and salt. Process until almost smooth, scraping downs sides as necessary
2. In a small bowl, or measuring cup, combine lemon juice and water.
3. In a separate bowl, whisk together the tahini and olive oil.
4. With the food processor running, add lemon juice mixture to chickpea mixture, using the feed tub, and process until smooth.

5. then add the tahini mixture, processing until completely smooth. Serve until completely smooth. Serve with vegetable sticks, pita bread or other desired dippers.

6. makes about 2 cups

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