Ingredients
- 1 can chickpeas (garbanzo), drained -- save liquid
- 2/3 cup tahini (sesame seed paste available in middle eastern stores)
- 1/2 cup a lemon, juiced
- 1 teaspoon salt
- 2 clove garlic
- 1/2 teaspoon ground cumin
Preparation
Baking Directions:
Put ingredients in a blender and blend with liquid from the chickpeas until the mixture is a creamy dip consistency.
Serve with pita bread cut into triangles.