This is a healthy dip or spread for pita bread, pita chips, veges, 1/4 inch slices or pumpernickel bread or anything else you’d like.

Ingredients

• 1-15 oz. can chickpeas, partially drained (1 1/2 cups)
• 3 cloves garlic, raw or roasted (I use roasted)
• 2 Tbls. Fresh lemon juice
• 1/2 cup Tahini paste
• 2 Tbls. Extra Virgin olive oil
• 1/2 tsp. kosher salt
• 1/4 cup chopped yellow onion
• 2 tsp. ground cumin
• 1/8 tsp. ground red pepper
• *Optional (1 large roasted red bell pepper)

Directions

• Drain the chickpeas and reserve the liquid. Put everything in the food processor except the chickpeas. Process until smooth. Add Chickpeas and process until smooth adding a little of the liquid if necessary to get the desired consistency.

Notes

• * I roast multiple heads of garlic at one time in the oven, remove the garlic from the head and freeze them and then add them to recipes. They thaw quick.
• If you decide to add the red pepper, you can roast it yourself or buy it in a jar, drain well and add as much as you want.