- 1 540 ml can of chickpeas drained and rinsed
- 1 or 2 cloves of garlic
- 1/4 cup tahini
- 1 tbsp Kricklewood garlic aioli
- Juice of one lemon
- 1/2 tsp ground cumin
- 1-2 tbsps regular Kricklewood sunflower oil
- Salt and pepper to taste
Directions:
- Blend all ingredients in food processor adding enough water to a smooth consistency.
- After it’s the consistency you desire, put in a container and drizzle with Kricklewood sunflower oil. You can use regular, garlic or chili. Whatever you prefer.
- Enjoy!