Ingredients

16 oz Cooked or Canned Chickpeas
2 oz Tahini Paste
3 clove Garlic- Chopped
2 ea Lemons – juiced
2 oz Extra Virgin Olive Oil
1 tsp Salt
½ tsp Ground Cumin

Method of Preparation

Puree all ingredients in a food processor until smooth. Serve with toasted pita bread wedges.

Yields: 3 cups
Serves: 8

Chef Fred Tiess is an associate instructor with the College of Culinary Arts at Johnson & Wales University in Charlotte, North Carolina. These recipes were published with permission.