- 2 (15.5 ounce) cans chickpeas, undrained
- 1 teaspoon grated garlic
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon ground cumin (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons water, or as needed
- Veggies (such as carrot and celery sticks, bell pepper strips, and broccoli florets)
- Pour chickpeas (with liquid) into a saucepan. Cook over medium heat, stirring, until warmed through, 3 to 4 minutes. Drain.
- Pulse chickpeas, garlic, lemon juice, cumin (if using), salt, and pepper in a food processor until chickpeas are mashed. With machine running, add oil gradually through food chute, and puree until smooth. Add water as needed for desired consistency. Serve with veggies.
05/01/2018
recipepes.com
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