- 1 can (16 or 19 oz/454 or 540 mL) chickpeas, drained and rinsed
- 1 clove garlic
- 1/3 cup (75 mL) tahini paste
- ½ cup (125 mL) freshly squeezed lemon juice (approx.)
- 1 tbsp (15 mL) Italian parsley leaves
- 1/8 tsp (0.5 mL) ground cumin
- In work bowl fitted with metal blade, process chickpeas, garlic and tahini paste until smooth, about 30 seconds. With the motor running, drizzle lemon juice through the feed tube and process until desired consistency. Add parsley and cumin and process until smooth. Serve with cracker bread or flatbreads.
- Variation: Add 2 tsp (10 mL) fresh mint leaves with parsley.