1 can - Chickpeas
1/4 cup - Roasted Tahini
1 Garlic Clove, Minced
3 Tbsp - Olive Oil (For Low FODMAP, use garlic infused olive oil and eliminate garlic clove)
1/4 cup - Lemon Juice (best replaced with one fresh squeezed lemon)
1 Tsp - Salt
1 Tsp - Ground Cumin
1 Tsp - Ground Coriander
1/2 Tsp - Ground Black Pepper (can substitute white pepper)
1/4 Tsp - Crushed Red Pepper Flakes (Cayenne)
Start by draining the chickpeas, save the juice.
Mix all ingredients in a food processor. Add some juice back to thin to taste.
