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Portions : 2 cups
Preparation : 10 minutes
1 540 ml can (19 ounces) chickpeas, rinsed and drained
45 ml (3 tbsp.) Tahini
3 cloves of garlic without the germ
2 ml (1/2 tsp.) Of sea salt
1 pinch cayenne pepper
1 ml (1/4 tsp.) Freshly ground cumin (to taste)
60 ml (1/4 cup) extra virgin olive oil
In the food processor, puree chickpeas, tahini, garlic, lemon juice, salt, Cayenne pepper and cumin. Slowly add the oil and 30 ml (2 tablespoons) of water. Mix well until smooth. Refrigerate until serving.
FINALE — Garnish with a drizzle of olive oil and parsley.
TRICK — Delicious as an appetizer on mini toasts or pita bread, raw vegetables or with any grilled meats.