Enjoy This Recipe Courtesy of Chef Les Kincaid
2 garlic cloves
1/4 cup tahini (sesame paste)
1/4 cup fresh lemon juice
2 cups canned chickpeas drained and rinsed
1/2 cup water
1/4 teaspoon ground cumin or to taste
1/4 teaspoon cayenne or to taste
Kosher salt to taste
Extra virgin olive oil
Grilled pita triangles
In a food processor or blender combine the garlic, tahini, and lemon juice and process until the mixture "whitens." Add the chickpeas and process until smooth. Add water, a little at a time, to achieve desired consistency. Add the cumin, cayenne and salt and process. Taste and adjust seasoning if necessary. Transfer dip to a serving bowl, smooth top and drizzle with olive oil.
Serve with lemon wedges and pita.
Yield: about 2 cups dip