Ingredients

• Ingredients Scale 1x2x3x 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups cooked 4 tablespoons tahini 1/4 cup water (+ 2 tablespoons as needed) 1 – 2 garlic cloves or 1 teaspoon garlic powder juice of 1 or 2 lemons, to taste 1/2 teaspoon cumin 1 tablespoon roasted pine nuts, optional generous pinch of himalayan salt, or to taste

Preparation

• Instructions Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like….garlic, lemon, salt, cumin. Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency. Serve with toppings of choice or plain. I have garnished here with chickpeas, sesame seeds, chopped parsley, a drizzle of olive oil and a dash of smoked paprika. Store in airtight container in refrigerator for up to one week or so.