Preparation time: 10 minutes / Cooking time: none/ Serves 20 (600 g)
2 cups (500 mL) cooked chickpeas
1 – 19 oz can (540 mL) chickpeas, rinsed and drained
1/3 cup (75 mL) tahini paste or peanut butter
1 garlic clove, minced
1/4 cup (50 mL) lemon juice
3 tbsp (45 mL) canola oil
1/2 tsp (2 mL) ground cumin
1 tsp (5 mL) salt
1/3 cup (125 mL) water
1/2 tsp (2 mL) hot pepper sauce
1. Place chickpeas in a blender or food processor with tahini paste (or peanut butter), garlic, lemon juice, oil, cumin and salt.
2.Purée, adding just enough water to make mixture creamy and smooth. Use more than 1/3 cup water if needed.
3.Add hot pepper sauce to your liking.
4. Serve in a bowl with pita cut into wedges.