Ingredients
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
1/4 cup tahini (sesame seed paste)
1 tsp finely shredded lemon peel
3 tbsp lemon juice
4 cloves garlic, peeled
1/4 tsp salt
1/3 to 1/4 tsp, cayenne pepper
1/4 to 1/2 cup water
Preparation
In food processor combine chickpeas, tahini, lemon peel, lemon juice, garlic, salt, and the 1/8 teaspoon cayenne pepper. Cover and process until smooth, adding enough water to reach desired consistency. Spoon into a serving bowl. Refrigerate up to 48 hours. To serve, top with tomatoes and/or chives, a drizzle of olive oil, and a dash of additional cayenne pepper. Serve with dippers. Makes 12 to 16 servings (1-3/4 cups total)
