From Dana & Karl Schrader
Makes 6 Servings (about 3 cups)
1 can (16 oz.) chickpeas, drained just a tiny bit
1/4 c. roasted tahini (sesame seed paste)
1 garlic clove, minced (or more to taste)
3 Tbsp. olive oil
1/4 c. fresh lemon juice
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
In a food processor, place chickpeas and their juice and all remaining ingredients and puree until smooth, scraping down sides of the bowl frequently. If the mixture is too thick, add water, 1 tablespoon at a time, to reach the desired consistency. Serve at room temperature.
