1 oz can chickpeas
2 garlic cloves, coarsely crushed
6 Tbs lemon juice
4 Tbs tahini (apparently you can do without this??)
5 Tbs olive oil, plus estra to serve
1 tsp ground cumin
**Drain chickpeas reserving the liquid from the can and put them in a food processor or blender. Blend to a smooth paste, adding a small amount of the reserved liquid, if necessary.
**Mix the garlic, lemon juice and tahini together and add to the blender or food processor. process until smooth. With the machine running, gradually add 3 Tbs of the olive oil through the feeder tube or lid and allow to mix in.
**Add the cumin. Season with salt and pepper. Process to mix, scrape into bowl, cover, chill and eat later with tortilla chips, pita or whatevah!!
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Even more promising is a little Mediterranean hot saucing with Harissa.(a wonderful North African staple accompaniment)
Ingredients:
* 10-12 dried red chili peppers
* 3 cloves garlic, minced
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* 1 teaspoon ground coriander
* 1 teaspoon ground caraway seeds
* 1/2 teaspoon cumin
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
(For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies.
For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies)
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