- 1 15 oz. (445ml) can chickpeas, drained and rinsed
- ¼ cup (60ml) tahini
- 2 garlic cloves, chopped roughly
- 1 teaspoon (5ml) ground cumin
- ¼ cup (60ml) sundried tomatoes
- 3 tablespoons (45ml) fresh squeezed lemon juice
- 3 tablespoons (45ml) olive oil
- Salt and fresh ground pepper to taste
- Put tahini into food processor. Add chickpeas, garlic, cumin, and sundried tomatoes.
- Drizzle in olive oil. Squeeze in fresh lemon juice.
- Season with salt and pepper.
- Puree and enjoy