Ingredients
- About 2 cups cooked chickpeas (from 3/4 cup dried, or 1 can drained)
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 garlic cloves, peeled and pounded to a puree
- 1 tablespoon extra-virgin olive oil
- Salt
- 1/4 cup chickpea cooking liquid or water (if needed)
- 1/4 teaspoon ground cumin (optional)
- Pinch cayenne pepper (optional)
Description
Serious Eats
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