- 2 cups cooked chickpeas (a.k.a. garbanzo beans), drained and rinsed
- 1/4 cup lemon juice
- 2-4 garlic cloves, very finely minced
- 1/3 cup tahini
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 cup olive oil
- Use a food processor to blend ingredients.
- Serve with toasted pita bread.
Le Secret: Blend until very smooth.
The Adventure Club: Soak dried chickpeas overnight, then boil them in salted water for 1 hour -- or until soft (the time will depend on their age and quality).