• Chickpeas 2 ½ cups (boiled)
• Lemon juice 1/3 cup
• Tahinia ¼ cup
• Garlic cloves 2 (crushed)
• Olive oil 1 – 2 tbsp
• Cayenne pepper/red chili ½ tsp
• Black pepper 1 pinch
• Salt 1 tsp
• Water 1/3 cup
• For garnish:
• Parsley and olive oil

Put lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds.

Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10 – 15 seconds.

Blend in remaining lemon juice to taste.

If the dip is too thick but you don''t want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.

Transfer to a serving bowl, cover and refrigerate for a few hours before serving.

(It can be eaten immediately, but becomes even more flavorful if left to chill well.)

Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving.

Serve with pita wedges or slices of whole grain breads.

by Pak101.com (few years ago!) / 1754 views