1 (15 ounce) can of chickpeas
2 tablespoons fresh lemon juice
1/2 cup tahini (sesame paste)
1/4 cup chopped yellow onion
2 teaspoons extra virgin olive oil
2 teaspoons ground cumin
1/8 ground red pepper
1/2 teaspoon salt
chopped fresh parsley
1. Drain the chickpeas, reserving 1/4 to 1/2 cup of the liquid
2. Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a food processor. Blend until smooth. Add chickpea liquid as needed to thin the puree.
3. Refrigerate for a few hours to give the flavor time to set and blend.
***Tip if you haven't used tahini before***
Tahini often separates. It will get oil on the top, and very solid on the bottom. Before starting, you may need to add the entire contents of your tahini into the food processor, and blend it back together. It should be about the color and a slightly looser consistency than peanut butter.
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