2 1/2 cups canned chickpeas, drained and rinsed
1/3 cup freshly squeezed lemon juice
1/4 cup tahini
2 cloves garlic, crushed
1-2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
pinch freshly ground black pepper
1 teaspoon salt
1/3 cup water
parsley and olive oil to garnish
Put 1/2 the 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.
Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.