We’re making this for Super Bowl Sunday. It’s insanely cheap to make yourself and so good with veggies, chips, pita, or even toast.
Ingredients:
- 8 oz dried chickpeas, covered with water and soaked overnight
- juice of 2 large lemons
- 2/3 cup tahini paste
- 2 garlic cloves, crushed
- 3 tbsp extra virgin olive oil
- pinch of ground cumin
- salt and pepper to taste
Instructions:
- Drain chickpeas, place in pot and cover with cold water. Bring to boil, then simmer for 2 hours, or until very tender.
- Drain chickpeas, reserving some liquid, and blend in food processor until smooth. Gradually add lemon juice and enough of the reserve liquid to form a smooth, thick puree. Add the remaining ingredients and mix.
- Place dip in bowl and refrigerate 2-3 hours before serving (although I like it warm too!) To serve, mix some paprika and olive oil and drizzle over the top.
