2 15oz. cans of Chickpeas
10 cloves of garlic, peeled
¼ cup olive oil
3-5 tablespoon of lemon juice
1 Tsp Cumin
¼ cup tahini
1 teaspoon salt
1 tablespoon fresh dill
No nutrition information available
1. Place garlic cloves in a small saute pan and add olive oil to just cover. Heat on medium-low heat to poach garlic until golden brown, turning once 15-20 min. Set aside.
2. To a 14 cup food processor, add rinsed chickpeas, tahini, cumin, salt, dill, 2 TB lemon juice, 2 TB warm water and poached garlic and poaching oil. Blend on low speed until smooth. Add salt, pepper and lemon juice to taste. Extra warm water can be added 1 TB at a time, to reach desired consistency. Serve at room temp with pita chips.
If homemade pita chips are desired, reserve 1 Tsp of garlic poaching oil and brush pita triangles. Bake for 8-10 min in a 350 degree oven.