- 1 (16 ounce) can chick-peas, rinsed and well drained
- 5 tablespoons lemon juice
- 1/4 cup water
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons Filippo Berio Olive Oil
- 1 clove garlic, sliced
- 1/4 teaspoon ground cumin
- Salt and freshly ground black pepper
- Few drops hot pepper sauce (optional)
- Additional lemon juice (optional)
- Assorted cut-up fresh vegetables
- Pita bread wedges
- Oil-cured black olives (optional)
- Additional Filippo Berio Olive Oil (optional)
- Makes about 1-1/4 cups dip In blender container or food processor, place chick-peas, 5 tablespoons lemon juice, water, tahini, 2 tablespoons olive oil, garlic and cumin; process until mixture is thick and creamy. Season to taste with salt, black pepper and hot pepper sauce, if desired. Adjust consistency with additional lemon juice or water, if desired.
- Transfer to serving bowl. Cover; refrigerate at least 1 hour before serving. Serve with vegetables and pita bread; garnish dip with olives and drizzle of additional olive oil, if desired.