- 1 1/2 cups chickpeas
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 1/4 cup tablespoons olive oil
- Ground cumin
- Cayenne Pepper
- Sun Dried Tomatoes
In a food processor, combine the tahini, lemon juice and olive oil until whipped. Then add sun-dried tomatoes. Blend until all finely chopped.
Add in all spices and seasonings. Blend again. Slowly add in chickpeas, then blend, add more, and blend. Add water if mixture becomes too stiff.
To Prepare Dry Chickpeas:
Soak in pot for 8 hours then drain and rinse.
Fill pot with fresh water and bring to a boil. Simmer at mild boil for 1-2 hours.
Fill the bottom of a skillet with white sesame seeds about an inch thick.
Turn the heat to high and shake the pan around to prevent the seeds from burning.
Continue until seeds are golden colored.
Let cool to warm then put in food in food processor and run until smooth and creamy.