- 2 cups chickpeas, boiled, drained and peeled.
- 4 large garlic cloves, finely chopped.
- 5 tbsp tahini.
- ½ cup warm water.
- ¼ cup pine nuts.
- 3 tbsp of olive oil.
- 3 tbsp of lemon juice.
- 2 tbsp of hot sauce.
- 1 ½ tsp paprika
- 1 tsp ground cumin.
- ½ tsp salt.
Directions:
1- Pour all ingredients - except the oil - into the blender, and beat on high speed for 2 minutes or until they become a soft, light pink puree.
2- Pour the chickpea mixture into a deep bowl for serving, spread the olive oil over it and stir until well combined.
3- Garnish the chickpea mixture with a few pine nuts and a sprinkle of chili, and serve.